White chocolate and raspberry sponge cakes

White chocolate and raspberry sponge mini cakes recipe from the National Trust

Preparation time 20 minutes. Cooking time 20-30 times. Serves 6. Ingredients

• 175g baking margarine or butter
• 175g caster sugar
• 3 eggs, beaten
• 175g self-raising flour
• 1/4 tsp bicarbonate of soda
• 1 tsp ground mixed spices
• 50g fresh (but chilled) or frozen raspberries
• 50g white chocolate drops

To glaze

• 50g icing sugar
• 50g raspberry jam

Method

1. Preheat the oven to 170C (350F) Gas 4.
2. Place the margarine or butter and caster sugar into a bowl and mix using the paddle beater attachment on a mixer. On a low speed beat the mix until light and fluffy, scrape down the sides regularly using a spatula.
3. Add half the eggs and beat again, scraping down as required to ensure all the mixture is amalgamated.
4. Add the remaining eggs and a large spoonful of flour and beat again until the mix is smooth and incorporated.
5. Mix the flour, bicarbonate of soda and ground mixed spice together and add to the flour and egg? mix. Mix well until you have a smooth batter.
6. Add the raspberries and white chocolate. Mix well until incorporated.
7. Place muffin cases into a tin and fill each one with the mixture.
8. Put into the oven at 170C baking for around 20 – 30 minutes or until risen, golden and a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool.
9. Mix the icing sugar with the raspberry jam and add enough water to make a thin glaze.
10. Poke a few holes in the top of the sponges with a skewer and drizzle over the icing.