Raspberry and blueberry sponge cake

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  • 3.5 oz butter
  • 5.3 oz sugar
  • 7 oz flour
  • 1 tbsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract (optional)
  • Raspberries
  • Blueberries


Mix the butter and sugar with a beater. Once well incorporated, add the eggs and vanilla extract. Once smooth, add the dry ingredients and mix well.

Spread the mixture in a medium-sized oven tray (electric oven) or a loaf pan with good-quality parchment paper (so it doesn’t stick), add the fruit, and bake for 20 minutes at 360°F.

Recipe by: @alesaboresymas