Sponge cake with raspberry syrup

Name: Sponge cake with raspberry syrup - Mioara P.
Ingredients: I used for the sponge cake: 250 g soft butter; 180 g sugar; 4 eggs; 400 g flour; 1 packet of baking powder; 250 ml milk; vanilla and lemon essence. For the raspberry syrup: 3 measures of fresh raspberries; 4; 5 tablespoons of sugar; 3 tablespoons of rose water.

Dessert - Sponge cake with raspberry syrup by Mioara P. - Recipia

The raspberry syrup sponge cake is the kind of dessert that doesn't need many ingredients to be interesting. The cake is tender thanks to the butter, and the raspberry syrup adds flavor and makes it softer. I've also added rose water to the syrup, in the amount used in the original recipe, for a subtle aroma. It can be served plain or with a dollop of natural sour cream. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the sponge passes the toothpick test; exact duration is not specified Servings: not specified; depend on the size of the pan and the chosen slice Difficulty: easy Recipe type: syrup-soaked sponge cake, suitable for a homemade dessert Ingredients For the sponge 250 g soft butter, at room temperature 180 g sugar 4 eggs 400 g flour 1 packet baking powder 250 ml milk Vanilla extract Lemon extract For the raspberry syrup 3 measures of fresh raspberries 4-5 tablespoons sugar 3 tablespoons rose water For the pan Butter, for greasing the cake pan For serving Natural sour cream, to taste Preparation Method 1. Preparing the mixture Leave the butter at room temperature until it becomes soft. Place it in a bowl and cream it well with the sugar until the mixture turns light in color and has a fluffy texture. Add the eggs one at a time. After each egg, mix well before adding the next one. At the same time, add a little flour to prevent the mixture from curdling. In the original recipe, the eggs were incorporated using a mixer until the mixture became smooth. 2. Incorporating the flour Once the eggs have been added, stop using the mixer. Mix the flour with the baking powder and gradually incorporate them using a spatula. Make gentle movements, just enough to eliminate any dry flour in the mixture. Add the vanilla and lemon extracts, then pour in the milk. Mix well until you obtain a smooth batter. 3. Baking the sponge Grease the cake pan with butter and pour the batter into it. Smooth the surface gently, then place the pan in the oven at a low temperature. Bake the sponge until it passes the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean, without wet batter sticking to it, the sponge is done. The exact temperature and baking duration are not mentioned in the original recipe, so checking with a toothpick is the main guideline. 4. Preparing the raspberry syrup While the sponge is baking, place the fresh raspberries, sugar, and rose water in a small saucepan. Let the mixture simmer on low heat. The raspberries will release juice, and the sugar will dissolve. Once the syrup has formed, strain the mixture through a sieve to remove the fruit seeds. Keep the strained syrup for when the sponge is ready. 5. Soaking When the sponge is baked, remove it from the oven while it is still very hot. Poke it in several places with a toothpick, then pour the raspberry syrup over it. The pokes help the syrup penetrate the sponge better. Pour it gradually so that it distributes as evenly as possible over the entire surface. Allow the sponge to cool before serving. It can be sliced plain or served with a dollop of natural sour cream. Why I make this recipe often It’s an easy cake to prepare, but it delivers a different result compared to a simple pound cake. The butter sponge is rich enough, and the raspberry syrup seeps in and adds a fruity flavor. I also appreciate that the syrup is strained before use. This way, the raspberry flavor remains, without the seeds that can be unpleasant in the sponge. The rose water is in a small amount, but it adds a subtle touch and slightly alters the dessert's profile. Tips The butter should be soft, not melted. If it’s melted, the initial texture of the mixture will not be the same. Add the eggs one at a time and incorporate them well before continuing. The little bit of flour added with the eggs helps the mixture stay smooth. After adding the flour and baking powder, mix by hand with a spatula. There’s no need to overwork the batter; it’s enough for it to be smooth. The syrup must be strained to remove the raspberry seeds. If poured over the sponge while it is still very hot, it absorbs more easily. Do not cut the sponge immediately after soaking. Let it cool so the syrup has time to penetrate inside. Substitutions The recipe uses fresh raspberries for the syrup and rose water. In the original version that inspired the recipe, blackberry syrup was used, but here the fruit has been replaced with raspberries. No substitutes for butter, milk, eggs, or the extracts used are specified in the source. To maintain the flavor and texture of the recipe, these should be used as listed above. Variations You can keep the syrup made only from raspberries and sugar if you prefer not to use rose water. In the presented version, the rose water is part of the syrup and is combined with the raspberries. Another variant indirectly mentioned by the recipe is using blackberries instead of raspberries. The exact amount for this change is not presented separately, so it’s safer to stick to the proportions provided for the raspberry syrup. Serving Ideas The sponge can be served plain after it has cooled and absorbed the syrup. For a creamier serving, place a dollop of natural sour cream next to each slice. It’s easier to portion after cooling. If served immediately after soaking, the sponge may still be too hot and harder to cut cleanly. Frequently Asked Questions 1. Can I use frozen raspberries for the syrup? The original recipe uses fresh raspberries, and this is the version that should be followed for the presented result. No indications are provided for frozen raspberries, so the cooking time or method cannot be established based on the recipe. 2. Why is flour added with the eggs? The little bit of flour added gradually helps the mixture not to curdle while incorporating the eggs into the creamed butter and sugar. The rest of the flour is added later, along with the baking powder, using the spatula. 3. When should the syrup be poured? The syrup should be poured immediately after baking, while the sponge is still very hot. Before that, the sponge is poked with a toothpick to help the syrup penetrate better. 4. Is it necessary to strain the syrup? Yes, if you want to remove the raspberry seeds. In the original recipe, the syrup is strained before being poured over the sponge. 5. How do I check if the sponge is baked? Insert a toothpick into the center of the sponge. If it comes out clean, the sponge is done. The recipe does not specify a fixed temperature or baking time, so the toothpick test is the verification used. Nutritional Values The values are estimated and depend on the exact amount of raspberries, the size of the portions, and whether the dessert is served with sour cream or not. For the entire recipe, without the serving sour cream, the estimate is approximately: 4,700-4,900 kcal 620-660 g carbohydrates 215-225 g fats 65-75 g proteins If the sponge is divided into 10 slices, one slice has approximately: 470-490 kcal 62-66 g carbohydrates 21-23 g fats 6-8 g proteins These values include the butter, sugar, eggs, flour, milk, and sugar from the syrup. They do not include the natural sour cream served separately. Since "3 measures of raspberries" does not specify a weight in grams, the syrup portion cannot be calculated accurately. Storage and Reheating After cooling, store the sponge covered to prevent it from drying out. Since it is soaked, it remains moister than a simple pound cake, but it should be kept away from air. It can be served at room temperature. If you prefer to warm it slightly, do so for a portion, for a short time, without letting it dry out. The natural sour cream is added after reheating, not before.

Sponge cake with raspberry syrup

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