Fine Raspberry Sponge Cake




Rating: 3.87 / 5.00 (108 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:


















Instructions:

For the fine raspberry sponge cake, cream THEA with salt, lemon zest, vanilla sugar and baking sugar until very fluffy. Gradually beat in yolks and continue to beat until fluffy.

Sift flour with baking powder and mix into the mixture. Beat egg whites with fine crystal sugar until creamy and fold into the mixture.

Grease and flour the cake tin (24 cm Ø), fill in the sponge mixture, smooth the surface, cover with raspberries, sprinkle with almond slivers and sprinkle with raspberry brandy.

Bake in the preheated oven at 180 degrees for 50-60 minutes (test with a needle).

Let the raspberry sponge cake cool in the pan, then carefully remove, lightly sprinkle with powdered sugar and portion after 2 hours resting time.

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