Raspberry Sponge Cake

Ingredients

• 250 g raspberries
• 170 g sugar
• 100 g butter
• 1 Tbsp vanilla sugar
• 3 eggs
• 200 g yogurt (3.5% fat)
• 280 g flour
• 2 tsp Baking powder
• butter (for the pan)

Instructions

1. 1.

   Preheat the oven to 160 °C fan-forced. Gently rinse the raspberries in a sieve and drain on kitchen paper.

2. 2.

   Whisk sugar, butter and vanilla sugar until fluffy. Add eggs and yogurt. Mix flour and baking powder together and fold into the batter.

3. 3.

   Butter a loaf pan. Carefully fold the raspberries into the batter and pour it into the pan.

4. 4.

   Bake in the preheated oven for 45–50 minutes; test doneness near the end with a wooden stick.

5. 5.

   Let the finished cake cool slightly, turn out of the pan and allow to cool completely.