Sponge Cake with Raspberry Tea MALWA

Light homemade sponge cake with delicate fruity flavour is a classic cake batter for breakfast or afternoon tea.

35 minutes 8 servings 7 ingredients

Ingredients

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Method

  1. Brew tea in hot water and let it steep for 8 minutes, then cool.
  2. Break eggs and whisk with sugar using a mixer until light and fluffy, about 3-4 minutes.
  3. Mix flour with baking powder and carefully fold it into the egg mixture in portions, stirring from bottom to top.
  4. Combine cooled tea infusion with milk and oil, then gradually add to the batter.
  5. Pour batter into a greased pan and smooth the surface.
  6. Bake in a preheated 180°C oven for 25-30 minutes until the top is golden brown.

Products from this recipe

Cherry Fruit Tea 100g Cherry Fruit Tea 100g 4.05 EUR Ceylon Black Tea Sugared Cranberry 30g Ceylon Black Tea Sugared Cranberry 30g 1.69 EUR Condensed Milk 8% 397g Condensed Milk 8% 397g 3.50 EUR Butter 82% 300g Butter 82% 300g 4.94 EUR

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