Jam and Raisin Sponge Cake

Ingredients

Wet Ingredients:

• • 2 eggs
  • 100g (½ cup) sugar

• • 8g (1 tablespoon) vanilla sugar
  • 100g (½ cup) yogurt
  • 100ml (⅓ cup + 1 tablespoon) milk

• 80ml (⅓ cup) vegetable oil
• A pinch of salt

Dry Ingredients:

• • 180g (1½ cups) 00 flour
  • 12g (1 tablespoon) baking powder
  • 50g (⅓ cup) raisins

For Topping:

• • Jam of your choice (strawberry, apricot, raspberry, etc.)
  • Coconut flour (for sprinkling)

Directions

1. 1. Prepare the Batter:
      • • Preheat your oven to 180°C (350°F).
        • Grease and line a 24 cm (9.5-inch) baking dish with parchment paper.

       

      • • In a mixing bowl, beat 2 eggs with 100g sugar and 8g vanilla sugar until light and fluffy.
        • Add 100g yogurt, 100ml milk, and 80ml vegetable oil. Mix well.
        • Add a pinch of salt and mix again until fully combined.

       

   2. Incorporate the Dry Ingredients:
      • • In a separate bowl, sift together 180g 00 flour and 12g baking powder.
        • Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

       

      • Fold in 50g raisins.
   3. Bake the Cake:
      • • Pour the batter into the prepared baking dish and smooth the top.

       

      • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   4. Finish with Topping:
      • • Once baked, let the cake cool in the dish for 10 minutes.

       

      • Spread a layer of your favorite jam over the top of the cake.
      • Sprinkle coconut flour over the jam layer for a lovely finish.

1. Serve:
   • Slice and serve warm or at room temperature.