Raspberry Buttermilk Sponge Cake
Buttermilk is not something I ever liked since my Grandma “Mamie Odette”, (Bless her Soul) ; made me eat it on top of my Couscous when I was growing up.
That being said, I Love baking with it. Using buttermilk will go a long way in making your baked goods moist and tender longer than when using milk.
My Colleague Dana from bonCOOK™ shared her lovely recipe on our last cook along. I have made this cake twice, because it is absolutely delicious!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Raspberry Buttermilk Sponge Cake
This Raspberry sponge cake is so fully and delicious! This is the best recipe I have ever made with Buttermilk!
Equipment
Ingredients
- 1 egg yolk
- 1/3 cup (80 g) egg whites (Use the egg white from your egg and complete until you reach 1/3 cup)
- 1/4 tsp (1 g) salt
- 4 Tbsp (60 g) butter (Softened, At Room Temperature)
- 2/3 cup (135 g) sugar
- 1/2 cup (120 g) buttermilk
- 1/2 tsp (3 g) Vanilla Extract
- 1 cup (125 g) flour
- 1/2 tsp (3 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 Tbsp (15 g) Vanilla sugar
- 1 cup fresh raspberries
Instructions
- Preheat oven to 400F/200C.
- First, separate the egg yolk from your egg whites into two mixing bowls. Complete until you reach 1/3 cup (80g) of egg whites. Set aside.
- In the first mixing bowl, whip the egg whites with the salt until stiff peaks. Set aside.
- In the second mixing bowl, whip together the egg yolk and sugar until light and fluffy on a medium high speed for 2 minutes. Then, add the softened butter, buttermilk and the vanilla extract. Beat for another minute. Slowly add the flour, baking powder and baking soda. Mix until combined. IMPORTANT: Do not over mix the batter. Then, carefully fold the egg whites.
- Place your Tender Heart Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Gently pour over the preparation and flatten with your spatula. Sprinkle the Vanilla Sugar on top.
- Bake for 10 minutes at 400F/200C. Then, quickly remove your cake from the oven, scatter your raspberries and bake for another 15min. (Every oven heats differently, monitor your cake from 12min). It is ready when the toothpick inserted comes out clean.
- Once your cake is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy! Bon Appétit!
- N.B. If baked in a regular 9" mold, the raspberries do stay on top. However, in the Tender Heart mold they sink down, because the batter is thicker. Therefore just remember to keep some raspberries to add on top.
YouTube Video
Photos
Nutrition
Calories: 278kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 441mg | Potassium: 108mg | Fiber: 2g | Sugar: 24g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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