Sponge Cake with Fresh Raspberries and Whipped Cream

Ingredients:
3/4 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 cup milk
2 1/2 tablespoons unsalted butter
3/4 cup sugar
4 large eggs

 

Note: Line cookie sheet with wax or parchment paper. Preheat oven to 350 degrees.

 

 

 

 

 

 

 

 

Step 1: Sift cake flour three times then measure 3/4 cup. Sift cake flour together with 1 1/2 teaspoons of baking powder. Set aside.

 

 

 

 

 

 

 

 

Step 2: Put 4 large eggs and 3/4 cup sugar in large mixing bowl.

 

 

 

 

 

 

 

 

Step 3: Heat 1/4 cup milk and 2 1/2 tablespoons of butter in sauce pan on low heat, until butter is melted.

 

 

 

 

 

 

 

 

 

 

Step 4: Mix eggs and sugar together until tripled in volume and light in color. About 10 minutes using a hand mixer. This will take less time with professional mixers.

 

 

 

 

 

 

 

 

Step 5: In three additions, fold in sifted cake flour. Then add warm milk mixture all at once and fold in until mixed.

 

 

 

 

 

 

 

Step 6: Pour batter into lined cookie sheet and bake for 10 minutes or until cake is golden and bounces back when pressed with finger.

 

 

 

 

 

 

 

Step 7: When cake is done baking, run a knife along the edges and invert it onto a sheet of aluminum foil and let cool completely before removing waxed paper and foil.

Step 8: Cut out cake circles using a glass as a cutter and place servings onto plates. Top with fresh raspberries and whipped cream.

Date Published: 2007-09-12 00:00:00

Section: Food and Recipes,