Raspberry Wine Bistorten
Editors Note: We are pretty sure this says "Bistorten" however we can find absolutely no evidence of this being a real word! Perhaps it's some kind of compound noun that Sheila cooked up herself.
- Cooking
- Until golden
- Serves
- Sponge cakes
Ingredients
- Sponge cakes
- 6oz Butter
- 6oz Caster Sugar
- 1oz Butter (seperately)
- 1oz Plain Flour
- ¼pt Sweet White Wine (Rose if possible)
- ¼pt Whipped double cream
- 8oz Raspberries (reserve a few for decorating)
- ½ tsp Vanilla Essence
- Mint leaves
Method
- Grease a 7" loose-bottomed tin with butter.
- Split sponges into three lengthways and line sides and bottom of tin.
- Melt the 1oz of butter, add 1oz of flour and cook for a minute, then use wine to make a thick sauce and heat again.
- Add essence and whipped double cream. Fold in raspberries and turn cream mixture into tin, level top and leave to set.
- Turn out of tin and decorate with cream, reserved rasps and mint leaves.
Can be frozen after step 5.