Raspberry Sponge Cake

Name: Raspberry Sponge Cake
Yield: Yield: 1.51 kg/3 lb 5.44 oz
Cuisine: United States
Ingredients: Butter, melted but cool 165 g 5.82 oz 10.89%; Eggs, at room temperature 150 g 5.29 oz 9.9%; Raspberry purée, at room temperature 330 g 11.64 oz 21.78%; Sour cream, at room temperature 45 g 1.59 oz 2.97%; All-purpose flour 330 g 11.64 oz 21.78%; Chambord liqueur 75 g 2.65 oz 4.95%; Sugar 360 g 12.7 oz 23.76%; Baking powder 15 g .53 oz .99%; Beet powder 45 g 1.59 oz 2.97%

Preparation info

Yield:
1.51 kg

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

All-purpose flour 330 g 11.64 oz 21.78%
Beet powder

Americas
United States
Dessert
Vegetarian

Method

Lightly grease the interior border of a half sheet pan. Line it with a nonstick rubber mat.
Preheat a convection oven to 160°C/320F.
Combine the flour, beet powder, sugar and baking powder, and sift them.
Place the eggs in a bowl. S