Today I made this easy raspberry torte, a rolled-up sponge cake filled with whipped cream and fresh raspberries.
Easy to make and so good!
Here is the recipe, enjoy.
- 8 large eggs, separated
- 1/2 cup (120 g) regular sugar
- 2 teaspoons vanilla extract
- 1/2 cup (55 g) all-purpose flour
- 2 tablespoons corn starch
- 2 teaspoons baking powder
Preheat the oven to 350 ˚F (180 ˚C) and line a 8 x 12-inch (20 x 30 cm) baking pan.
Separate the eggs, set aside the whites for now.
Add sugar and vanilla extract to the bowl with the egg yolks and whisk for about 30 seconds.
Sift the flour, corn starch and baking powder into a separate bowl, repeat at least twice.
Add the sifted ingredients to the egg and sugar mixture.
Stir until everything is well blended.
Whisk the egg whites in a separate bowl until quite stiff, about 3 minutes.
Fold the egg whites into the egg yolk mixture.
Pour the batter into the lined baking pan.
Bake in the preheated oven for about 20 minutes.
Lay out a clean cloth on the work surface and dust it with a little powdered sugar.
Turn out the cake on to the sugar-dusted cloth.
Carefully roll up the sponge cake.
Leave to cool like this for at least 30 minutes.
- 1 2/3 cup (400 ml) heavy cream or whipping cream
- 2/3 cup (150 g) regular sugar
- 3 1/2 oz. (100 g) fresh raspberries + extra to decorate
Whip the cream with the sugar until soft peaks form, then spread most of it over the cake.
Arrange the fresh raspberries on top of the cream.
Carefully roll it up.
Spread the rest of the cream over the top and sides of the cake and decorate with some fresh berries.
Perfect with a cup of coffee.
I hope I was able to tempt you, wishing you all a nice weekend!
Hugs from me to you.