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Raspberry sponge cake

Raspberry sponge cake

    

Juicy summer sponge cake made of popular raspberries.

Cook

No. of servings

24

Ready in

35 min.

Difficulty

low

 

 

1. 

flour medium 7 oz (200 g)  baking powder for gingerbread 0.5 pk

Mix the flour with the baking powder.

2. 

egg yolk 4 pcs  sugar granulated 6.25 oz (180 g)

Put egg yolks in a bowl and add sugar.

3. 

egg white 4 pcs

Beat the egg whites until they are foamy.

4. 

Whisk the egg yolks and sugar into foam.

5. 

water 6.75 tbsp (100 ml)  sunflower oil 6.75 tbsp (100 ml)

Whip water and oil into the yolks. Add flour with the baking powder.

6. 

Gently fold egg whites foam into the mixture.

7. 

unsalted butter  flour medium

Pour the dough evenly on a baking sheet ( 42x32 cm) greased with butter and sprinkled with flour.

8. 

raspberries 1.1 lb (500 g)

Put washed raspberries on the dough.

9. 

Bake for 20 minutes at 200 °C.

10. 

powdered sugar

Sprinkle with sifted powdered sugar ...

11. 

... and cut into portions.

Bon appetit!

baking powder for gingerbread0.5pk½pack
egg white4pcs4pieces
egg yolk4pcs4pieces
flour medium7oz200grams
flour medium-
powdered sugar-
raspberries1.1lb500grams
sugar granulated6.25oz180grams
sunflower oil6.75tbsp100milliliters
unsalted butter-
water6.75tbsp100milliliters

 

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