To prepare a delicious and refreshing dessert, start by making the sponge cake. In a large bowl, beat the egg whites from 4 eggs with 200 g of sugar using a mixer on high speed until the mixture becomes stiff and glossy. This process is essential, as the incorporated air will give the sponge a fluffy and light texture. Once the egg whites have reached the desired consistency, add the yolks one at a time, continuing to mix on medium speed to ensure good homogenization.
After the yolks are fully incorporated, it's time to add the oil. Use about 100 ml of sunflower oil or another neutral oil, pouring it gradually while continuing to mix. This step will give the sponge a pleasant moisture. Then, sift 250 g of flour over the obtained mixture and, using a wooden spatula, gently fold it in to avoid deflating the egg whites until the flour is completely incorporated.
Prepare a baking tray by lining it with parchment paper to prevent the sponge from sticking. Pour the mixture into the tray and level it evenly with a spatula. Then, preheat the oven to 180 degrees Celsius and bake the sponge for about 25 minutes. Check if it is baked by inserting a toothpick in the center; it should come out clean.
Meanwhile, you can prepare the raspberry foam. Beat 2 egg whites with a cup of sugar (about 200 g) and a cup of fresh or frozen raspberries until you obtain a firm and shiny foam. If you prefer, you can add a little lemon juice for a tangier taste. Once the sponge has cooled, spread it evenly with a layer of fresh raspberries or raspberry jam, then add the raspberry foam on top.
This dessert is not only delicious but also very refreshing, perfect for hot summer days. The fluffy texture of the sponge, combined with the tartness of the raspberries, creates an unforgettable taste experience. Serve it cold, cut into portions, and enjoy every bite!
After the yolks are fully incorporated, it's time to add the oil. Use about 100 ml of sunflower oil or another neutral oil, pouring it gradually while continuing to mix. This step will give the sponge a pleasant moisture. Then, sift 250 g of flour over the obtained mixture and, using a wooden spatula, gently fold it in to avoid deflating the egg whites until the flour is completely incorporated.
Prepare a baking tray by lining it with parchment paper to prevent the sponge from sticking. Pour the mixture into the tray and level it evenly with a spatula. Then, preheat the oven to 180 degrees Celsius and bake the sponge for about 25 minutes. Check if it is baked by inserting a toothpick in the center; it should come out clean.
Meanwhile, you can prepare the raspberry foam. Beat 2 egg whites with a cup of sugar (about 200 g) and a cup of fresh or frozen raspberries until you obtain a firm and shiny foam. If you prefer, you can add a little lemon juice for a tangier taste. Once the sponge has cooled, spread it evenly with a layer of fresh raspberries or raspberry jam, then add the raspberry foam on top.
This dessert is not only delicious but also very refreshing, perfect for hot summer days. The fluffy texture of the sponge, combined with the tartness of the raspberries, creates an unforgettable taste experience. Serve it cold, cut into portions, and enjoy every bite!
Ingredients
6 eggs 200 g sugar 200 flour 6 tablespoons oil For the foam: 2 egg whites 1 cup raspberries 1 cup sugar