Woman's Weekly almond and raspberry sponge cake recipe
Woman's Weekly Cookery Editor Sue McMahon shows this delicious cake recipe in this simple step-by-step video.
- Time: 45 min
- Servings: 12
Source: GoodtoKnow
Ingredients
- large eggs
- caster sugar
- plain flour
- level tbsp cornflour
- ground almonds
- butter, melted
- Few drops almond extract