After living in an apartment without an oven for five years, you can imagine delight I felt when we decided to move to our new place. We now have a fully equipped kitchen. We finally have an oven.
The list of things to bake is long and grows longer each day. I look forward to upcoming weekends as I plan to bake cakes, muffins, pies, tarts, lasagnas, potatoes, vegetables, pizzas and more.
The first two weeks of the new year were quite busy, and we spent very little time at home. I had a chance to bake a cake only today. Since I don’t have all the equipment, and also the courage to try anything elaborate yet, we decided to go for a raspberries ripple sponge cake.
Raspberry Ripple Sponge Cake
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 4 medium eggs (separate yolks and whites)
- 1 cup powdered sugar
- 1 cup flour
- ½ cup oil
- 1 ½ tablespoon baking powder
- 1 cup raspberries
- Pinch of salt
- Preheat the oven to 175°C. Grease a cake tin. I used round tin with 22 cm diameter.
- Pour the egg whites into a bowl. Add a pinch of salt and beat with an electric whisk until firm.
- In another bowl use the electric whisk to beat the egg yolks with sugar for about 5 minutes, until the mixture is fluffy and light in color.
- Combine the flour and baking powder.
- Fold a few tablespoons of egg whites into the egg yolks batter. Next, fold in few tablespoons of the flour. Repeat until all of the egg whites and flour are incorporated. Fold it in lightly to retain the fluffiness of the batter.
- Pour the batter into the tin and distribute raspberries evenly on the top.
- Bake for 40 – 50 minutes. Insert a toothpick to the middle of the cake to test whether it’s fully baked. If the toothpick doesn’t come out clean bake for additional 5 – 10 minutes and check again.