Raspberry Wine Bistorten

Picture of Raspberry Wine Bistorten
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.

Until golden
Sponge cakes


  • 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


  1. Grease a 7" loose-bottomed tin with butter.
  2. Split sponges into three lengthways and line sides and bottom of tin.
  3. 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.
  4. Add essence and whipped double cream. Fold in raspberries and turn cream mixture into tin, level top and leave to set.
  5. Turn out of tin and decorate with cream, reserved rasps and mint leaves.

Can be frozen after step 5.