Raspberry tea cake

by Ed Halmagyi


  • 180g unsalted butter, softened
  • 250g caster sugar
  • 2 eggs, separated
  • 1 tsp natural vanilla extract
  • 250g self-raising flour
  • 125ml milk
  • 1 tsp cream of tartar
  • 200g frozen raspberries
  • ¼ cup cinnamon sugar
  • yoghurt and berry sorbet, to serve


1 Preheat oven to 180°C. Combine 150g butter and 230g caster sugar in the bowl of an electric mixer and beat on medium speed for 5 minutes, until very light and creamy. Add the yolks and beat until smooth.
2 Sift in the flour and stir to combine, alternating with the milk. Whisk the egg whites and cream to tartar to soft peaks, then add the remaining caster sugar and continue whisking until stiff peaks form. Fold gently into the batter with the raspberries.
3 Pour into a lined 22cm cake tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Brush with the remaining butter and sprinkle with the cinnamon sugar. Set aside to cool then serve with yoghurt and berry sorbet.