Ingredients
Equipment
Method
- Whisk the eggs and sugar in a large mixing bowl for about 15 minutes until light and airy.
- In another bowl, mix the flour, salt, and baking powder; sift this mixture into the egg mixture and fold gently.
- Line a 26 cm baking pan with parchment paper and pour in the batter; smooth it out and bake in a preheated oven at 180°C for 25-30 minutes.
- Once baked, let the sponge cool completely and then slice it horizontally into three layers.
- On the first layer, spread raspberry jam, followed by buttercream; repeat with the second layer and finish with the last layer on top, covering the whole cake with buttercream.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 120mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Notes
Don't rush the whisking process; it's crucial for achieving a light sponge.
Use various jams to change the flavor profile based on your mood or season.
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and thaw overnight in the fridge when ready to enjoy.
Use various jams to change the flavor profile based on your mood or season.
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and thaw overnight in the fridge when ready to enjoy.
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