Nutritional Info

Nutrition Facts

Serving Size 1 (95g)

Calories 301
Calories from Fat 160 (53%)
Amount Per Serving %DIV
Total Fat 17.8g 27%
Saturated Fat 10.2g 51%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 79.3mg 26%
Sodium 207.1mg 9%
Potassium 97.3mg 2%
Total Carbohydrate 21.6g 7%
Dietary Fiber 0g 0%
Sugars 19.5g
Protein 10.7g 21%

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Recipe Description
A buttery sponge cake was standard fare for afternoon tea at my grandmother's in Donoghmore, and a great many other Irish houses. When it was taken out of the Aga, the cake was cooled on a rack by the window in the back kitchen. Thick yellow cream spooned off the top of the milk in the dairy was whipped, and as soon as the cake was cool, it was sandwiched together with jam, homemade from fresh picked raspberries.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
9 Tablespoon(T)  butter
3/4 Cup(c)  superfine granulated sugar
3   eggs
1 1/4 Cup(c)  flour
1 Teaspoon(t)  baking powder
1 Tablespoon(T)  milk
8 Ounce(oz)  raspberry jam
1 1/3 Cup(c)  whipped cream
2 Tablespoon(T)  superfine granulated sugar, to sprinkle


Preheat the oven to 375° F. Grease and flour two 7 inch round cake pans and line the base of each with a round of parchment paper. Cream the butter and gradually add the sugar. Beat until soft and light and quite pale in color. Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.) Sieve the flour and baking powder and stir in gradually. Mix all together lightly and add 1 tablespoon of milk to moisten. Divide the mixture evenly between the two pans, hollowing it slightly in the center. Bake for 20 to 25 minutes, or until cooked. Turn out onto a wire tray and allow to cool. Sandwich the cakes together with plenty of homemade raspberry jam and whipped cream. Sprinkle with sieved sugar and serve on an old fashioned plate with a doily.

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