Sponge Cake with Raspberries
Baking and Desserts • European
Description
Sponge Cake with Raspberries
Ingredients
- Chicken Egg 4 pieces
- Wheat Flour 4 tablespoons
- Cocoa Powder 1 teaspoon
- Sugar 5 oz
- Black Currant Jam 4 tablespoons
- Raspberry leaves 5 oz
- Ocean salt a pinch
Step-by-Step Guide
Step 1
Separate the egg yolks from the whites.
Step 2
Beat the yolks with sugar until they turn pale.
Step 3
Whip the egg whites with a pinch of salt until stiff peaks form.
Step 4
Mix the flour with cocoa powder. Make sure to stir well to avoid any white spots in the batter.
Step 5
Combine the egg white mixture with the yolk mixture and gently fold in with a silicone spatula. Then add the flour mixed with cocoa powder.
Step 6
Line the baking pan with parchment paper. Optionally, you can grease the bottom with butter, but do not grease the sides, or the sponge will collapse. Bake for 20–25 minutes.
Step 7
Once the sponge has cooled, cut it into 2 layers and spread jam on top. Also spread jam on the top and arrange fresh raspberries.
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