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Raisin Sponge Cake Recipe


Raisin Sponge Cake Recipe




This raisin sponge cake is a delightful treat, perfect for afternoon tea or as a light dessert. It’s fluffy,

moist, and studded with sweet raisins, offering a delicious blend of textures and flavors.




1 cup of all-purpose flour

1 cup of sugar

4 large eggs

1/2 cup of milk


1/2 cup of vegetable oil

1 teaspoon of baking powder

1 teaspoon of vanilla extract

1 cup of raisins

A pinch of salt


Raisin Sponge Cake Recipe


Raisin Sponge Cake Recipe new york times recipes


Step 1: Prepare the Batter

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or a tube


Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt.


Beat Eggs and Sugar: In a separate large mixing bowl, beat the eggs and sugar together until light

and fluffy. This can take about 5-7 minutes using an electric mixer.

Add Wet Ingredients: Gradually add the milk, vegetable oil, and vanilla extract to the egg mixture.

Mix well until combined.

Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just

until combined. Do not overmix.

Add Raisins: Fold the raisins into the batter gently to ensure even distribution.

Step 2: Bake the Cake

Pour Batter into Pan: Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake: Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the


center comes out clean.

Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool


Step 3: Serve

Serve: Slice the cake and serve it plain or dusted with powdered sugar. It pairs wonderfully with a cup

of tea or coffee.



This raisin sponge cake is simple to make yet incredibly delicious. The light and airy texture, combined

with the sweetness of the raisins, makes it a perfect treat for any occasion. Enjoy this delightful cake

with your family and friends!

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