The Crazy Kitchen: Sultana & Cinnamon Sponge Cake

Popular Recipes

Strawberry Cheesecake Sundae Strawberry Cheesecake Pimms Pavlova Ciabatta Ice Cream Cupcakes Raspberry Tarts

Thursday 12 April 2012

Sultana & Cinnamon Sponge Cake

As I bought a cupcake carrier yesterday I needed to fill it with something that would justify me buying it, as I didn't really need it as I already have a larger cupcake carrier. As this one is a long and shallow box I thought it would fit a large sponge nicely.

Sultana and Cinnamon Sponge Cake

8oz Margarine (or butter)
8oz Golden Caster Sugar
4 eggs
5oz Self Raising Flour
3oz Plain Flour
2 tsp Cinnamon
8oz Sultanas

For topping
2 tbsp Demerara sugar
1 tbsp Cinnamon

  • Beat the margarine and sugar together until pale and creamy
  • Beat in the eggs one at a time
  • Mix together the flours, cinnamon and sultanas
  • Stir the dry ingredients into the batter until combined
  • Spread mixture evenly in a lined 11" x 7" tin
  • Mix the demerara sugar and cinnamon together and scatter evenly over the top
  • Bake in a preheated 180 degree (C) oven for 30-40 minutes (or until a skewer comes out clean when inserted)

Serve on its own or, as Sam prefers, with chocolate custard - his reward for being helpful.


If you think my blog is worthy of a vote in the BritMums 'Brilliance in Blogging' awards please click on the badge below and vote for Jessies Crazy Kitchen, number 11 in the TASTY category

Tasty Shortlist

1 comment:

Search This Blog