Sat morning treat - Raspberry Sponge Cake

I got up real early - 7am - on a Saturday morning. Hurried to the kitchen and started taking out all the equipment and ingredients for another baking session. Basically I prefer sponge cake over normal pound or butter cake as sponge cake is lighter in texture, not as dense as the usual cake and very importantly contains less butter. I don't feel so guilty after a while.

My first time that the cake surface doesn't break.

What you will need:

110 g plain flour
70 g melted butter
4 eggs
100 g sugar
1/2 tsp vanilla essence
1/2 cup raspberry (blend for about 2 sec)
Some icing sugar for dusting

Whisk eggs, sugar and vanilla essence till creamy. Fold in sifted flour and combine well. Lastly add in melted butter and mix well. Pour batter into a 20cm pan. Drop the chopped raspberry into batter and use a fork to mix well into batter (note that the raspberry will sink to the bottom, so avoid putting them in when pouring the batter) Bake at 180 deg C for about 30min.