• Rachel Patterson

Sultana Sponge




225g (8oz) butter, softened 225g (8oz) sugar 275g (10oz) self raising flour 2 level teaspoons baking powder 4 large eggs 2 tablespoons milk 1 teaspoon vanilla extract 275g (10oz) sultanas Demerara sugar for sprinkling

Preheat the oven to 180C/Gas 4.

Grease and line a 12 x 9 inch baking tin with baking parchment.

Pop all the ingredients (except the demerara sugar) into a bowl and mix together.  Turn the mixture into the prepared tin and level the surface.

Bake for about 25 minutes then sprinkle the top with demerara sugar and return to the oven for a further 10-15 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre.

Leave to cool in the tin then cut into slices.

© 2020 Rachel Patterson