Sponge Cake with Raspberry Cream: A Delicious Recipe

preparation

1. 1

   Tools you will need:

   Two large bowls (one for the egg yolks and one for the egg whites).
   A kitchen whisk (the one with many metal wires) or an electric mixer.
   A spatula (or a large rubber or wooden spoon).
   A fine sieve.
   A round baking pan lined with baking paper.
   A long serrated knife for cutting the sponge cake.

2. 2

   Separating and whipping the eggs

   Break the eggs carefully, separating the yolk (the yellow part) from the egg white (the transparent part that becomes white when whipped). Place the yolks in one bowl and the whites in another.

   In the yolk bowl, add 40 g of granulated sugar. Whisk quickly (or use an electric mixer) until the mixture changes color: from dark orange it should become a pale yellow, almost creamy, and look fluffy.

   In the egg white bowl, use a clean whisk and start beating the whites. When they begin to turn white and foamy, add the powdered sugar little by little. Continue whisking strongly until, when you lift the whisk, the whites stay attached and do not fall. It should look like firm, glossy snow.

3. 3

   Making the sponge cake batter

   Now combine the two bowls. Pour the yolk mixture into the egg whites.

   Now take the flour and ground almonds. Do not add them directly, but sift them through the sieve over the bowl: this removes lumps and incorporates air.

   The secret: mix very slowly with a spatula using upward folding movements. Do not stir vigorously, otherwise the air you incorporated when whipping the egg whites will escape and the cake will become flat and dense.

4. 4

   Baking

   Preheat the oven to 180°C (at least 20 minutes in advance).

   Pour the mixture into a baking tray lined with parchment paper and level it evenly with a spatula.

   Lightly dust with powdered sugar.

   Bake for about 13–15 minutes. When it is golden and, if you gently press the surface, it springs back like a sponge, it is ready. Let it cool outside the oven.

5. 5

   Preparing the raspberry purée (the pink heart)

   Wash the fresh raspberries gently under cold water.

   Place them in a fine-mesh sieve set over a small bowl.

   Press the raspberries firmly against the sieve using the back of a spoon.

   You will see a thick, fragrant, coloured juice come out underneath. The seeds will remain in the sieve. This thick juice is your raspberry purée.

6. 6

   Cream and assembly

   Take the cream (it must be cold from the fridge, otherwise it won’t whip!) and the powdered sugar. Whip until thick and firm.

   Now add the raspberry juice to the whipped cream. Mix gently with a spoon: the cream will turn a beautiful pink colour.

   Assembly: Using a long serrated knife, carefully cut the sponge cake into three equal layers. For a more precise result, you can also use a wire sponge cake cutter. Place the first layer on a serving plate, spread an even layer of pink cream, add the second layer, more cream, and finish with the third layer.

   Done! A dusting of powdered sugar on top and your masterpiece is ready to eat.