Light raspberry cake

Here is a new recipe that you can jazz up endlessly! After the lemon cake, now the recipe of light raspberry cake, or light whatever you want cake! Indeed, you can swap the rapsberries for any other red berries, you can also brighten the fruits with chocolate chips or shredded coconut. Feel free to leave in the comments your best combinations, it can help anyone (even me!).

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How about the recipe in itself? It might be a little intimidating but if you follow the steps without skipping the very important sifting step! This step is the key to get soft and moist cakes free from any lumps.

The batter will be slightly more liquid then classic cake batter but you won't have any problems unmolding them.

Ingredients

300g (1 cup) unsweetened condensed milk

100g ( 2/3 cup) self raising flour

100g (2/3 cup) cornstarch

50g (1/4 cup) unrefined sugar

4 eggs

200g raspberries

Preheat the oven at 180°C or 360F.

Use a stand mixer to whisk the eggs and the condensed milk until the volume has increased and the color lighted.

Sift flour, cornstarch and sugar in.

Whisk again.

Wash the raspberries.

Spray your tins with oil and place 2 or 3 raspberries in each tin.

Fill the tins three-quarters full.

Bake for 20 minutes or until they are golden.

Allow them to cool completely before eating them. You can also ice them and sprinkle some cruched pistachios or coconut shaves on them.