i can cook Raspberry & Vanilla Cake

serves 8 (kids)

A recipe by Sally Brown and Kate Morris, authors of the i Can Cook books.


  • 60g soft butter
  • 60g self raising flour
  • 60g caster sugar
  • ½ tsp vanilla extract
  • 30g white chocolate drops (optional)
  • 1 medium egg
  • 50g frozen raspberries


  1. Ask an adult to preheat the oven to 160ºC (fan)/180°C / Gas 4. Wash your hands and put on an apron. Line the sandwich tin with a circle of baking parchment.
  2. Put the flour, sugar, soft butter, vanilla extract and chocolate drops ( if using) all into the same bowl. Break the egg into the cup then add to the bowl of ingredients. Then mix well with the silicone bowl scraper until you have a smooth mixture.
  3. Put the mixture into the sandwich tin, using the spoon to help you spread it over the paper liner. Sprinkle the frozen raspberries over the top.
  4. Ask an adult to place the cake in the hot oven for 15- 20 minutes (it is easier if you put the sandwich tin on to a baking tray). Leave to cool for 10 minutes then ask someone to help you turn it out onto a cooling rack.

Serve warm or cold with raspberry yoghurt for a pudding or juct as a cake slice with a glass of water or milk. Why not make two and sandwich with vanilla flavoured yoghurt and more raspberries for a high tea treat.