Recipe Video

Ingredients

Sponge biscuit
eggs
4 pc
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
flour
0.50 cup
110 g
3.85 oz
3.63 fl oz
starch
2 tbsp
30 g
1.05 oz
0.99 fl oz
baking powder
1 tsp
4.92 ml
vanilla extract
to taste
buttermilk
0.25 cup
4 tbsp
60 ml
1.98 fl oz
vegetable oil
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
baking soda
0.50 tsp
2.46 ml
salt
pinch
Coulis
raspberry puree
1.50 cup
350 g
12.25 oz
11.55 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
pectin NH
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
Cremeux
raspberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cornstarch
1.50 Tbs
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
plain yoghurt
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Cream cheese frosting
cream cheese
1.75 cup
450 g
15.75 oz
14.85 fl oz
cream 33%
0.50 cup
100 ml
3.30 fl oz
raspberry puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
powdered sugar
4 Tbs

Method

Sponge biscuit

  1. In a mixer bowl, combine the egg whites together with a pinch of salt, then beat until you get a thick beer-like foam. Gradually add the ⅔ of sugar, sprinkling it on top of the mixture, then whip it to soft peaks.
  2. In a separate bowl, combine the egg yolks with the rest of the sugar, then beat until it increases in volume considerably.
  3. Pour the warm kefir into a glass, then add 0,5 tsp of baking soda and mix until the kefir mixture reaches its maximum volume.
  4. After that, add the vegetable oil and mix it all together, then pour the mixture into the whipped egg yolks.
  5. Whip one more time, then combine with the meringue mixture.
  6. Sieve the flour, starch and baking powder into the mixture in the bowl in several passes.
  7. Pour the mixture into a baking pan and bake at 170C (338F) for about 35-40 minutes.

The key ingredient to make a good sponge cake is egg whites thoroughly whipped with sugar + egg yolks whipped with sugar+kefir mixed with oil as well as flour that is carefully folded in last of all.

It’s also IMPORTANT TO REMEMBER TO WRAP YOUR SPONGE IN PLASTIC WRAP AND LEAVE IT IN THE FRIDGE FOR 6 HOURS BEFORE ASSEMBLING THE CAKE.