Meringue raspberry wholemeal cake. The sweet-sour raspberry under yummy meringue on a wholemeal sponge cake. This is the perfect combination 🙂 when you ask me. Again, one of my wholefoods cakes as only raw sugar and wholemeal flour have been used.
For the sponge cake, we need:
- 4 eggs (divided into egg-whites and egg-yolks)
- pinch of salt
- 80g raw sugar
- some vanilla sugar
- 130g of wholemeal
- 1 1/2 teaspoon baking powder
- fresh or frozen raspberries
- baking paper for the tray
Whisk the egg-whites with salt till stiff. Add slowly sugar + vanilla while still whisking. Add the egg-yolks and mix through just to combine. Mix baking powder with the wholemeal flour, add to the eggs-sugar mix and combine gently. Move into a tray.
Now is the time to do the meringue. No time for coffee or checking the facebook yet. You need:
- 4 egg-whites (you can keep the egg-yolks to make some cookies later if you like)
- pinch of salt
- 250g raw caster sugar
- pinch of vanilla sugar
- one table spoon of potato or corn flour
Whisk the egg-whites with salt till stiff. Add slowly sugar + vanilla while still whisking. Add the flour and mix quick through to combine. Done!
Distribute now your raspberries on top of the sponge cake mix. Then move the meringue mix and distribute on top of the raspberries. Your cake is ready to bake so put it into a hot oven and bake for about 30 minutes at 175 degrees Celsius. Take out of the oven and put aside to cool down.
You can use pretty much any fruit instead of the raspberries.