John Myers
Raspberry, Nut, and Vanilla Sponge Cake
The perfect raspberry, nut, and vanilla sponge cake recipe with a picture and simple step-by-step instructions.
- 225 g Soft butter or margarine
- 200 g Brown sugar
- 1 pinch Salt
- 4 Pc. Eggs size M, or 3 pieces size L
- 2 Pc. Vanilla pods
- 165 g Flour
- 1 tsp Baking soda
- 100 g Ground hazelnuts or almonds
- 100 g Food starch
- 160 g Fresh or frozen raspberries
- First, stir the butter, sugar, salt, scraped-out vanilla bean pulp and eggs for several minutes with the whisk of the hand mixer until frothy.
- Mix the flour, baking soda, ground nuts and cornstarch in a bowl. Mix the raspberries with a spoon of the flour mixture (frozen raspberries can be baked when frozen).
- Briefly stir the flour mixture into the egg mixture. Pour approx. 1/4 of the batter into a greased and floured loaf pan. Carefully fold the raspberries into the rest of the batter and distribute them evenly in the cake tin.
- Bake in a preheated oven at 175 degrees (or fan oven 150 degrees) for about 75 – 85 minutes. Cover with aluminum foil after 40 minutes if the surface becomes too dark.
- Let the cake cool in the tin for about 10 minutes and then turn it out of the tin. Dust with powdered sugar or glaze as desired.
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