Raspberry Sponge Cake
A soft sponge cake layered with raspberry jam, offering a light texture and sweet flavor.
Ingredients
eggs
500 g
fine salt
2 g
salad oil
90 g
corn syrup
225 g
raspberry jam
75 g
skim milk
to taste
cake flour
210 g
Instructions
1
Preparation
Preheat the oven to 165 °C (or set the upper heating element to 165 °C and the lower to 150 °C). Line a baking tray with parchment paper, place the cake ring on top, and set aside.
2
Mix egg yolk batter
Separate the eggs into egg whites and egg yolks. Put the egg yolks and fine salt into a mixing bowl. Beat with a mixer until pale and thick, then add salad oil, 1/3 of the corn syrup, raspberry jam, skim milk, and cake flour, and mix until fully combined.
3
Whip egg whites and combine
Put the egg whites in another mixing bowl and whip until they form stiff peaks. Gradually add the remaining corn syrup. Continue whipping until smooth, then fold into the egg yolk mixture until fully incorporated.
4
Bake
Pour the well-mixed batter into the prepared cake ring and place it in the oven to bake for about 40 minutes. Once fully cooked, remove it and place it on a cake board. Let it cool completely before serving.
