Sponge Cake With Raisins: A Simple Recipe

Sponge cake with raisins – the Gugelhupf is so easy

A simple sponge cake recipe is the Bundt cake with raisins.

  • For the batter, you need 200 g each of very soft butter and sugar. Also, set up four eggs, 300 g flour, 100 ml milk, 3 teaspoons baking powder, a packet of vanilla sugar, and a pinch of salt.
  • 150 to 200 g of raisins go into the cake – depending on how much you like to eat raisins. Tip: The sponge cake tastes particularly good if you soak the raisins in a little rum overnight.
  • First, beat the soft butter and sugar with a hand mixer until fluffy, and gradually add the eggs, milk, and a pinch of salt.
  • Mix the flour with the baking powder and stir into the batter. Finally, fold in the raisins.
  • Put the finished dough in a greased and sprinkled with breadcrumbs Gugelhupf tin. The batter needs between 50 and 60 minutes in a preheated oven at 180 degrees until it is ready. Tip: do the chopstick test.
  • Allow the cake to cool completely in the tin before removing it from the tin. Otherwise, the Gugelhupf will break easily. Tip: If you sprinkle the raisin cake with a little powdered sugar before serving, it not only tastes good but also looks great.

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