Sponge cakes with raspberries


form 21-24 cm:

3 egg whites
100 g of sugar + 1 tablespoon for sprinkling berries
125 g of butter at room temperature
2 tbsp cream (20-30%)
1 tsp vanilla essence
200 g flour

1 tsp baking powder
150-200 g raspberries (you can use frozen)


Squirrels, beat to soft peaks with half the sugar.

Whisk butter with the remaining sugar until creamy. Add sour cream and vanilla essence and stir again.

Add half the flour sifted with baking powder.

Add the beaten egg whites and gently stir spatula movements from the bottom up. Add the remaining flour and gently stir until smooth.

We shift the dough in a greased form (I 24 cm). On top put the berries. If they are acidic, sprinkle with 1 tbsp sugar.

We send in a preheated 180 degree oven and bake until dry matches, about 25-30 minutes.

Ready cake sprinkled with powdered sugar.

Serve warm or chilled with a full scoop of ice cream (my homemade raspberry recipe soon) or whipped cream.

Bon Appetit!



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