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Raspberry topped sponge cakes
Fruit and vegetables
1
orange
, zest and juice
½ punnet
raspberries
Cooking ingredients
250g/9oz
caster sugar
1 drop vanilla paste
250g/9oz
self-raising flour
, sifted
250g/9oz
caster sugar
150g/5½oz whole roasted
hazelnuts
Biscuits, snacks and sweets
250g/9oz good-quality
chocolate
(minimum 70% cocoa solids)
Dairy, eggs and chilled
250g/9oz soft unsalted
butter
4 free-range
eggs
½ pint
double cream
, whipped
125g/4½oz
butter
250ml/9fl oz
double cream
, whipped until stiff
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