Raspberry sunset cake

Ingredients

Sponge biscuit

4 eggs
120 grams (3/4 cup) sugar
110 grams (3/4 cup) flour
30 grams (1/4 cup) starch
1 teaspoon baking powder
Vanilla extract to taste
60 milliliters (1/4 cup) buttermilk
50 grams (1/4 cup) vegetable oil
1/2 teaspoon baking soda
Pinch of salt

Coulis

350 grams (12.35 ounces) raspberry puree
60 grams (1/4 cup) sugar
5 grams (1 1/4 teaspoons) pectin NH
3 grams (1 teaspoon) gelatin

Cremeux

150 grams (1/2 cup + 2 tablespoons) raspberry puree
40 grams (3 tablespoons) sugar
1.5 tablespoons cornstarch
5 grams (1 teaspoon) gelatin
40 grams (3 tablespoons) butter
70 grams (1/4 cup + 1 tablespoon) plain yoghurt

Cream cheese frosting

450 grams (16 ounces) cream cheese
100 milliliters (1/2 cup) cream (33%)
50 grams (1/4 cup) raspberry puree
40 grams (1/3 cup) powdered sugar

Equipment

Electric Mixer
An electric mixer is essential for whipping the egg whites to soft peaks. Make sure to use a clean, dry bowl for the best results.
Sieve
Use a sieve to sift the flour, starch, and baking powder into the mixture. This ensures a light, airy sponge.
Baking Pan
A non-stick or parchment-lined baking pan helps prevent the sponge cake from sticking and ensures even baking.
Plastic Wrap
Wrapping your sponge cake in plastic wrap before refrigerating helps keep it moist and flavorful.
Kitchen Scale
For precise measurements, a kitchen scale is indispensable. Baking is all about accuracy!

Instructions

Step 1

Step 1: In a mixer bowl, combine the egg whites with a pinch of salt, then beat until you get a thick, beer-like foam. Gradually add 2/3 of the sugar, sprinkling it on top of the mixture, then whip to soft peaks.
Make sure your mixing bowl is clean and dry for best results.

Step 2

Step 2: In a separate bowl, combine the egg yolks with the rest of the sugar, then beat until it increases in volume significantly.
Using a stand mixer or hand mixer can help achieve better volume.

Step 3

Step 3: Pour the warm buttermilk into a glass, add 1/2 teaspoon of baking soda, and mix until it reaches its maximum volume.
Ensure the buttermilk is just warm, not hot, to activate the baking soda effectively.

Step 4

Step 4: Add the vegetable oil to the buttermilk mixture and mix well. Then pour the mixture into the whipped egg yolks and whip again.
Mix gently to maintain the volume of the egg yolks.

Step 5

Step 5: Combine the egg white mixture with the egg yolk mixture by folding gently.
Use a spatula to fold the meringue into the yolk mixture without deflating the air.

Step 6

Step 6: Sieve the flour, starch, and baking powder into the bowl in several passes, carefully folding them into the mixture each time.
This step ensures a smooth and lump-free batter.

Step 7

Step 7: Pour the mixture into a baking pan and bake at 170°C (338°F) for about 35-40 minutes.
Do not open the oven door while baking to avoid the cake from collapsing.

Step 8

Step 8: It is important to wrap your sponge in plastic wrap and leave it in the fridge for 6 hours before assembling the cake.
This step helps in better handling and setting of the sponge for assembling.

Servings

🍽 **Elevate your dessert game by garnishing your raspberry sponge cake with fresh raspberries and a sprinkle of powdered sugar. Serve it with a dollop of whipped cream to add that extra layer of indulgence.** 🍇😋

**For a refreshing twist**, add a scoop of vanilla ice cream on the side. The cool, creamy texture complements the light, fluffy sponge and tangy raspberry flavors perfectly. 🍦✨

Hosting a fancy brunch? 🥂🍓Turn your cake into a showstopper by layering it with different berries and edible flowers. Your guests will be absolutely wowed not just by the taste, but by the stunning presentation! 🌹🎉

For an intimate gathering, cut the cake into bite-sized pieces and serve them on a dessert platter. **These mini treats are perfect for a tea party or a casual catch-up with friends over coffee**. 🫖🍴

Variations

**🌾 Gluten-Free Variation 🌾**: Swap out the flour for a gluten-free all-purpose flour blend. Make sure to sift it just as you would regular flour for best results. Additionally, verify that your baking powder and starch are gluten-free. This way, everyone, regardless of dietary restrictions, can enjoy a slice! 🍰

**🌱 Vegan Variation 🌱**: For a vegan twist, use flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg) in place of regular eggs. Substitute the buttermilk with almond milk mixed with 1 tablespoon of lemon juice, and use a vegan cream cheese for the frosting. These simple swaps will make your cake cruelty-free and still absolutely scrumptious! 🐄💚

Faq

Why isn't my sponge cake rising?
This can happen if the egg whites aren't whipped enough or if the flour is over-mixed. Ensure your egg whites have reached soft peaks and fold the flour gently into the mixture.
How do I prevent my cake from sticking to the pan?
Use a non-stick baking pan or line your pan with parchment paper. Additionally, lightly greasing the pan can help.
Can I make the raspberry coulis ahead of time?
Absolutely! Making the coulis a day in advance can actually enhance the flavors. Just store it in an airtight container in the fridge.
How do I get a smooth cream cheese frosting?
Make sure your cream cheese is at room temperature before you start mixing. This helps achieve a smoother, creamier texture.
What's the best way to slice the cake neatly?
Chill the cake in the fridge for about an hour before slicing. Use a sharp, serrated knife and clean it between cuts for the neatest slices.
How can I enhance the raspberry flavor?
Adding a bit of raspberry extract to the frosting can elevate the raspberry notes. You can also use fresh raspberries between layers for an extra burst of flavor.