A quick and easy cake for summer, with raspberries from our own patch!


Raspberry Sponge Cake

2 eggs

1 cup flour

1 t baking powder

1/2 cup sugar

1/2 cup milk

2 tablespoons butter

1/2 teaspoon almond extract

2/3 cup fresh or frozen raspberries


1 cup powdered sugar


1/4 t almond extract


Sift flour and baking powder; set aside. Beat eggs in a medium bowl until thick, 3-4 minutes. Gradually add sugar, beating another 4-5 minutes, until very fluffy. Add the almond extract and flour mixture; beat on low until combined.

Heat milk and butter in a small saucepan until butter melts. Add to batter, beating until combined. Pour into a greased 8″ or 9″ square pan. Scatter the berries over the top. I think blueberries would work, too, something light, as they will sink to the bottom, so be sure your pan is greased really well. Bake at 350 for 20-25 minutes, until a toothpick comes out clean. Cool in pan.


Sift powdered sugar into a small bowl. Add almond extract. Add milk until glaze is thin enough to spread in a layer over the top of the cake, 1-2 tablespoons.


Oh, and maybe watch the latest from Jim Gaffigan while you eat, because sweet and hilarious are a terrific combination.

Happy Birthday, Jef!

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