Friday, 10 January 2020

Raspberry Cake With Cream Cheese Frosting

Raspberry Cake With Cream Cheese Frosting

Sponge cake:
6 large eggs, at room temperature
1 cup (200gr) sugar, divided
½ teaspoon cream of tartar, optional
1 ½ cups (180gr) plain cake flour
Check below.

  • Step one. To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan.
  • And now, Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (Tip: It’s easier to separate the egg when they’re cold right out of the fridge.)
  • Step 03, In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
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