Sponge cake with cream for a birthday

Votes: 2

Time: 1 hour 55 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 821, total fat 24 G., saturated fats 14 G., proteins 6 G., carbohydrates 148 G., fiber 3 G., cholesterol 137 mg, sodium 231 mg, sugar 117 G.

This charming cake with pink icing uses natural raspberry coloring. Ree Drummond adds fresh raspberry syrup to both the crust and the delicate buttercream frosting. A couple of fresh mint leaves and a few raspberries make a lovely garnish for this simple yet charming cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 cup raspberries
Zest and juice of 1 lemon
1 tbsp. + 1 tbsp. granulated sugar
2 large eggs
1 cup heavy cream
1 tsp vanilla extract
1.5 tbsp. cake flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
Cooking spray

Glaze

1/4 cup sour cream at room temperature
3 tbsp softened butter
4 cups powdered sugar
Fresh mint leaves for garnish
1/4 cup raspberries for garnish, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, eggs, sour cream, raspberry puree, lemon juice

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray an 8-inch (20 cm) round cake pan with cooking spray. Line the bottom with parchment paper and spray again.
Sponge cake:

Place the raspberries in a bowl and add lemon juice and 1 tablespoon of granulated sugar. Mash well and let sit for a few minutes to release the juice. Strain through a sieve to remove the seeds. Set aside 2 teaspoons of raspberry syrup in a bowl. Reserve the remaining raspberry syrup for the batter.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the remaining 1 cup of granulated sugar until light and fluffy, about 3 minutes. Stir in the cream, vanilla, lemon zest, and remaining raspberry syrup.
Sift together the cake flour, baking powder, and salt. Add the flour mixture to the batter in 3 additions, mixing after each addition until smooth. Pour into the prepared pan and smooth the surface. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving platter.
Raspberry glaze:

In the bowl of a stand mixer fitted with a whisk attachment, beat the sour cream and butter until fluffy. Add the powdered sugar and beat until smooth. Stir in the remaining 2 teaspoons of raspberry syrup until fully incorporated. Frost the cooled cake and garnish with fresh mint leaves and raspberries, if using.