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Whenever I’m in a hurry and crave for something sweet and chocolatey I turn to my mother’s chocolate sponge cake recipe, although I’ve changed it a little bit for my taste.
You can add a lot of things to the mixture: almonds, nuts, dried fruits, chocolate chips and you can bake it in a round pan and transform it in a cake by adding your favourite cream.
So here are my pictures and below you’ll find the recipe:
Meringue- sponge cake
Mix the egg yolks with the vegetal oil
Add the yolk mixture to the meringue
Fold in the yolk mixture with a spatula
Add the flour a couple of tablespoons at a time
Mix the cocoa powder with a half of the batter
Put the trays in the preheayed oven for about 40-45 minutes, at 170 C, until a toothpick inserted in the batter comes out clean
Steaming Sponge Cake
Steaming Sponge Cake
Chocolate Sponge Cake
Chocolate and Vanilla Sponge Cake
- 6 eggs, separated, at room temperature
- 200 g flour
- 130 g granulated sugar
- 1 tsp baking powder
- 2 tbsp cocoa powder (or more if you want a very chocolatey taste)
- 4 tbsp vegetable oil
- 1 tsp vanilla extract
- a pinch of salt
- walnuts/ almonds/ cranberries/ raisins (optional)
- Preheat the oven to 170 C degrees.
- Coat 2 cake pans with foil and set aside.
- In a large bawl add the egg whites, salt and sugar and mix well, at high speed, until you obtain a stiff and glossy meringue (for about 10 minutes).
- Add to the mixture the yolks and the oil and fold it in with a spatula in order to maintain the airy composition.
- Incorporate the baking powder in the flour and add it to the meringue mixture one spoon at a time.
- Divide the batter in half (or depending on how chocolatey you want your sponge cake to be) and add the cocoa powder to one half.
- Split the batters between the 2 cake pans and insert them in the oven for 40-45 minutes or until a toothpick inserted in the cake comes out clean.
- I like to serve it with a cup of hot milk aside.
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