Raspberry Sponge Cake
By chef Gulasch
A light and fluffy bubble cake with raspberries and sour cream is the ideal choice for an afternoon snack or a sweet finish after lunch. The combination of delicate batter, juicy fruit, and cream will delight every lover of homemade cakes.
- 31 min
- total
- Medium
- level
11 min prep · 20 min cook
What you will need
-
Eggs 1 pcs -
Semi-coarsed flour 75 g -
Sugar 47.5 g -
Butter 40 g
-
Sour Cream 50 g -
Raspberry 50 g -
Baking powder 0.25 pcs -
Vanilla sugar 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and let the butter melt - we will be cooking with them in a moment 🍰✨
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Whisk the eggs with the sugar. In a bowl, whisk the eggs with the sugar into a light foam for about 10 minutes (shorter in a stand mixer)
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Stir in the butter and sour cream. Add the melted cooled butter and sour cream and mix
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Incorporate the flour. Fold in the flour mixed with the baking powder, a pinch of salt, and vanilla sugar
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Prepare the baking dish and oven. Preheat the oven to 175 C, transfer the batter to a greased and floured baking dish or sheet pan
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Add the fruit and bake. Arrange the fruit on top and bake at 175 C for about 20-30 minutes until golden brown
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Check and serve. As soon as the cake starts to turn golden, check for doneness with a skewer, let cool, and serve 🍰🍽️✨
Ratings and comments
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