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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
Medium

11 min prep · 20 min cook

Raspberry Sponge Cake
1150 kcal · per serving
Protein 18g Carbs 160g Fat 48g
Ingredients

What you will need

8 items · serves 1
  • 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.

Method

Steps to cook

7 steps · 20 min cook

  1. Prepare the ingredients. Prepare all the ingredients and let the butter melt - we will be cooking with them in a moment 🍰✨

  2. 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)

  3. Stir in the butter and sour cream. Add the melted cooled butter and sour cream and mix

  4. Incorporate the flour. Fold in the flour mixed with the baking powder, a pinch of salt, and vanilla sugar

  5. 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

  6. Add the fruit and bake. Arrange the fruit on top and bake at 175 C for about 20-30 minutes until golden brown

  7. Check and serve. As soon as the cake starts to turn golden, check for doneness with a skewer, let cool, and serve 🍰🍽️✨

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