Raspberry Sponge Cake

In the berry season, enjoy the delicate taste of raspberry pie! I think you have already guessed that instead of raspberries, you can use any berry, each pie will be magical in its own way. The dough of the pie turns out to be very tender, airy, it just melts in your mouth. In addition to fresh berries, you can safely use frozen, add immediately from the freezer, without first defrosting. You can serve this pie with whipped cream or ice cream, but as for me, it is also beautiful in itself! Help yourself!

Irisha

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Butter (room temperature)

125

Egg whites

Sugar

110

Sour cream

Flour

200

Baking powder

Raspberry

150

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 26 % 15 g

Carbohydrates 65 % 37 g

300 kcal

GI: 8 / 3 / 89

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare the pie, we will need room temperature butter, 3 egg whites, sugar, sour cream with a fat content of 15-20%, raspberries, flour, baking powder and vanilla sugar if desired.
Step 2:
In a separate container, first beat the whites to soft peaks and a half sugar norms.
Step 3:
Take another bowl and whisk the butter with the remaining amount of sugar and vanilla sugar until fluffy. Add sour cream and whisk again until fluffy.
Step 4:
Add half of the flour sifted with baking powder to the creamy mixture. Mix until smooth (at this stage you can still use a mixer).
Step 5:
In several steps, add the whipped whites (we mix everything with a spatula, I just forgot to put the mixer away). For convenience, first add a third of the proteins and mix thoroughly, so that the dough becomes more liquid, and then add the remaining amount of proteins and now, gently mix the dough with a spatula until smooth.
Step 6:
Add the remaining flour and knead the dough.
Step 7:
We put the finished dough into a prepared mold with a diameter of 22-24 cm, spread raspberries on top. And we send it to a preheated 180 C oven for 25-30 minutes. Readiness is checked with a skewer.
Step 8:
Let the finished cake cool, sprinkle with powdered sugar on top (optional) and serve to the table.
Step 9:
Bon appetit!