Sponge cake with raisins
0
2682
Kitchen
European
Calorie content
267.7 kcal
Portions
6 port.
Cooking time
45 minutes
Proteins *
4.8 gr.
Fats *
3 gr.
Carbohydrates*
58.8 g
Our recipe for sponge cake with raisins is absolutely simple in terms of ingredients and actions. It can be cooked with almost one hand and eyes closed. As a result of simple actions, you will get an airy and fluffy sponge cake with raisins, which is perfect for a family tea party.
Ingredients
Cooking process
The protein bowl must be perfectly dry. We spread the proteins in it, add a pinch of salt and begin to beat the mass with a mixer at medium speed. When bubbles appear on the proteins, add a little sugar and increase the speed of the mixer. Thus, we add sugar to the proteins in several approaches and beat them at a high mixer speed until stable peaks. The whites are well beaten if they do not run out when the container with the whites is turned upside down.
Put the whipped whites into a container with yolks and gently mix with movements from bottom to top. Then sift the flour into the resulting airy mass, add the vanilla sugar and mix the dough again with a spoon or a silicone spatula from the bottom up so as not to precipitate the proteins. We got an airy dough.
Line the baking dish with parchment and lay out the dough. You should not grease the biscuit baking dish, since the dough should rise well, and the oil will interfere with it. We put the biscuit in an oven preheated to 160 degrees and bake for 30-35 minutes. It is not recommended to open the oven door during baking.
After the baking time, we check the readiness of the biscuit with a skewer, if it comes out dry, the biscuit is ready. We take out the biscuit from the oven and leave for 10-15 minutes to cool slightly. Then we take it out of the mold and put it on the wire rack. Leave the biscuit to cool completely for 1-2 hours.
