Khanom farang (Thai raisin sponge cakes)

Name: Khanom farang (Thai raisin sponge cakes)
Total time: 35 min
Cuisine: Thai
Ingredients: 4 eggs, large; 100g caster sugar; 100g plain flour; 0.5 tsp baking powder; 1 tsp vanilla extract; 40g raisins; 1 tbsp coconut oil, for greasing; 2 tbsp demerara sugar, for sprinkling

Small, light whisked sponge cakes topped with plump raisins, a Thai bake with Portuguese roots and no butter.

Time35 min
LevelMedium
Costabout £0.30 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 cakes (12)

Ingredients

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4eggslarge
100 gcaster sugar
100 gplain flour
½ tspbaking powder
1 tspvanilla extract
40 graisins
1 tbspcoconut oilfor greasing
2 tbspdemerara sugarfor sprinkling

Method

1
Heat the oven to 180°C (160°C fan). Grease a 12 hole bun tin with coconut oil, or line it with paper cases.
2
Put the eggs and caster sugar in a large bowl. With an electric whisk beat for 8 minutes, until pale, thick and tripled in volume, so the beaters leave a ribbon trail.
8 min
3
Add the vanilla. Sift the flour and baking powder over the eggs in two lots and fold in gently with a large spoon, keeping the air.
4
Spoon into the tin, filling each hole about two thirds. Drop 3 or 4 raisins on top of each and sprinkle with demerara sugar.
5
Bake for 12 to 14 minutes, until risen, golden and springy to a light touch.
13 min
6
Cool in the tin for 3 minutes, then lift out onto a rack. Eat the same day, warm or cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.