Raspberry Ripple Cake
A soft vanilla sponge with a pink jam ripple running through the centre.
Allergens: contains cereals containing gluten, eggs, milk, sulphites. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 22g carbs · 8g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 150g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 3 | £1.80£0.30 each | £2.40£0.40 each |
| Milk (semi-skimmed)not compared | £0.85 | – |
| Golden syrupuse 80g | £1.80700g · £0.26 per 100g | £2.05750g · £0.27 per 100g |
| Strawberry jamuse 100g | £0.89450g · £0.20 per 100g | £0.89450g · £0.20 per 100g |
| Basket total (full packs) | £7.14 | £7.64 |
| Cost of what this recipe uses | £2.52 | £2.91 |
| Per serving | £0.31 | £0.36 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Milk (semi-skimmed).
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Here is the corrected Markdown following UK food safety guidance:
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- Weigh 200 g plain flour, 150 g unsalted butter, 3 eggs, 120 ml semi‑skimmed milk, 80 g golden syrup and 100 g strawberry jam. Pre‑heat the oven to 180 C (160 C fan, gas 4). Grease and line a 20 cm round cake tin with a little butter or oil and a round of parchment.
- Beat the butter and golden syrup together in a large bowl using an electric mixer on medium speed for about 2 minutes until the mixture is pale, creamy and slightly fluffy.
- Add the eggs one at a time, beating well after each addition; after the third egg the batter should look smooth and glossy, with no visible streaks of egg.
- Sift the flour and 1 tsp baking powder into a separate bowl; add a pinch of salt. Fold half of the flour mixture into the butter‑egg batter, then stir in half the milk, repeat with the remaining flour and milk, mixing just until combined and the batter is thick but pourable.
- Drop spoonfuls of the strawberry jam over the batter, then use a skewer or the tip of a knife to swirl it through, creating a ribbon‑like ripple; do not over‑mix or the jam will disappear.
- Pour the batter into the prepared tin, smoothing the top with a spatula. Bake on the middle shelf for 30‑35 minutes, or until the cake is risen, golden‑brown at the edges and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and let it cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
- Serve slices plain or with a dollop of clotted cream; store any leftovers in an airtight container in the fridge for up to 2 days, and reheat a slice in the microwave for 10–15 seconds until warm.
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Tips
- For a cheaper version, substitute the butter with an equal amount of margarine and use any inexpensive jam instead of strawberry.
- Keep the cake in an airtight tin or cake box; it stays fresh at room temperature for 2 days or in the fridge for up to 2 days.
- To freeze, wrap individual slices tightly in cling film and place in a freezer bag; freeze for up to 1 month. Thaw in the fridge overnight and reheat briefly in the microwave until warm.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 100g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Milk (semi-skimmed) · about 880ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Golden syrup · about 317g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Strawberry jam · about 240g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Bakewell tart, Victoria Sponge Cake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).