New! Raspberry Sponge Cake
This raspberry sponge cake is just a little twist of my chiffon cake recipe. The cake is still very light but not dry and the raspberry flavour is very recognizable.
For the Filling: I use fresh raspberries,always the best!
- Put together the following ingredients in a bowl:
2 C all-puropose flour 1 C sugar 1 T baking powder
- Add in the following:
½ C oil 8 eggyolks ¾ C raspberry purée 1 t vanilla
- Mix with a wire whisk until mixture is smooth. Set aside.
- Beat together 8 eggwhites with 1 t cream of tartar until bubbles are fine. Gradually add in ½ C sugar and continue to beat until stiff but not dry. Speed 10 in Kitchenaid mixer.
- Slowly cut and fold in the beaten eggwhites over the eggyolk mixture. Do not stir. Cut and fold in a good timing, not too fast and not too slow. Too slow makes the mixture watery.
- Pour mixture into ungreased and unlined baking pans. 25 cm moulder pan. Directly put it in the oven to avoid rubbery portion on the bottom due to the sinking of the sugar. Always pre-heat the oven for 20 minutes. Bake at 325*F for 45 minutes or until done.
- Invert the cake at once on cake racks to cool completely. Remove from the pans.
Raspberry Cream
250 g butter cream 60 g powdered sugar 250 g Basic Baker’s Cream
1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)
2. Add the baker’s cream and beat until smooth and well coordinated.
Basic Baker’s Cream: (250 ml liquid) 125 ml milk 125 ml raspberry purée
1 vanilla pod 2 eggyolks 50 g sugar 1 T flour
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Cook the milk and the vanilla in a low fire for 5 minutes. Whisk carefully. Add the raspberry purée.
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Beat the eggyolk and the sugar until creamy or pale yellow in color.
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Add the flour to the eggyolk mixture and pour half of the hot milk but continue to whisk.
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Pour the mixture back to the pan and cook for 5 minutes in a low fire. Whisk carefully.
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Pour the cooked cream in a plate and cover with a plastic wrap. Let it cool.
Note: the plastic wrap helps cool the cream fast and against curdling the top.