Sponge Cake With Raspberry Sauce Recipe
Written by admin on July 6th, 2009
Ingredients:
-6 eggs, room temperature
-1 tablespoon lemon juice
-1 teaspoon grated lemon or orange peel
-1 cup granulated sugar
-1 cup cake flour
-2/3 teaspoon salt
***Sauce***
-1 cup fresh raspberries
-1 tablespoon cornstarch
-1 tablespoon cold water
-1/4 cup butter
-1 cup sugar
-1/2 teaspoon lemon juice
Directions:
Preheat oven to 325 degrees. Lightly grease and flour the bottom of a 10 inch tube or Bundt pan.
Sift flour and salt. Set aside. Break eggs into a large bowl. Add lemon juice and grated rind. Beat at high speed with electric mixer until soft peaks form, 12-16 minutes.
Add sugar to egg mixture in a fine stream while beating eggs for about 2 more minutes. Change to lowest speed and add flour mixture. Scrape sides and beat for 30 seconds.
Pour batter into pan and bake 50 minutes or until toothpick comes out clean. Place pan upside down on cooling rack, but do not remove cake until cooled.
For Sauce: Combine cornstarch with cold water; stir to make a smooth paste. Melt butter in saucepan. Stir in sugar, raspberries, and cornstarch mixture; bring to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in lemon juice. Cool.
Cut the cake into slices and top with sauce. You can sprinkle with confectioner’s sugar and top with chocolate shavings for an extra touch.
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