Lemon & Raspberry Sponge Cake
helena's bistro
helena's bistro
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Ingredients

  • 110 g unsalted butter, softened
  • 380 g caster sugar
  • 320 g plain flour
  • 4 tsp baking powder
  • 320 ml buttermilk
  • 2 lemons
  • 3 large eggs
  • 80 g raspberry jam
  • 250 g Fresh Raspberries
  • 500 g Icing Sugar, sifted
  • 160 g Unsalted Butter, softened
  • 150 C Fan
  • 350 F and grease and line two or three
  • 18 inch cake tins with greaseproof paper.
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Instructions

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