Raspberry sponge cake
; void(0);){kind=small}
251Juicy summer sponge cake made of popular raspberries.
recipe,photo-recipe,raspberries,Pastry
Pastry
Ingredients
Ingredients
| baking powder for gingerbread | 0.5 ?? | pk kcal | ½ | pack | |
| egg white | 4 68 | pcs kcal | 4 | pieces | |
| egg yolk | 4 228 | pcs kcal | 4 | pieces | |
| flour medium | 7 712 | oz kcal | 200 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| powdered sugar | 0 ?? | kcal | 0 | ||
| raspberries | 1.1 275 | lb kcal | 500 | grams | |
| sugar granulated | 6.25 724 | oz kcal | 180 | grams | |
| sunflower oil | 6.75 899 | tbsp kcal | 100 | milliliters | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| water | 6.75 0 | tbsp kcal | 100 | milliliters |
Recipe
1.
flour medium 7 oz (200 g) • baking powder for gingerbread 0.5 pk
Mix the flour with the baking powder.
4.
Whisk the egg yolks and sugar into foam.
5.
water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml)
Whip water and oil into the yolks. Add flour with the baking powder.
6.
Gently fold egg whites foam into the mixture.
7.
unsalted butter • flour medium
Pour the dough evenly on a baking sheet ( 42x32 cm) greased with butter and sprinkled with flour.
9.
Bake for 20 minutes at 200 °C.
11.
... and cut into portions.
Bon appetit!
