Raspberry Sponge Cake

Preheat the oven to 350F.

Cream the butter and sugar with an electric mixer until light and fluffy. Sift the flour and gradually add it in with the eggs in alternate scoops.

When it’s all mixed, fold in the vanilla extract and salt. Pour into a buttered cake pan and bake for 30 minutes until golden and a knife comes out clean when pierced.

Allow to cool completely.

Crush half the raspberries through a sieve. Mix the icing sugar into the raspberry juice to form a glaze. If it’s too runny, add a bit more icing sugar. I don’t actually measure this bit, I just judge by eye.

Drizzle over the cake so it’s coming down the sides and arrange the remaining raspberries over the top. Yum!