Sponge cake with cocoa glaze

Name: Sponge cake with cocoa glaze
Ingredients: 8 eggs; 1 pinch salt; 200 g sugar; 10 tablespoons oil; 130 g flour; 1 packet baking powder (10 g); 4 packets vanilla sugar or 1 vial vanilla essence (2 ml); 200 g sugar; 4 tablespoons cocoa (20 g); 75 ml water; 10 g butter

Dessert - Sponge cake with cocoa glaze by Clara C. - Recipia

Stiffly beaten egg whites keep the sponge cake with cocoa glaze airy. It bakes for 35 minutes at 180°C. I make sure the foam holds firm on the whisk and keep the glaze in a thin layer; the yellow crumb is still visible in each slice, with a fine coating of cocoa and sugar on top. Preparation: 20 minutes. Cooking: 38 minutes. Resting: 10 minutes. Total time: 68 minutes. Servings: 12. Approximately 340 kcal and 6 g protein per serving.

Ingredients

8 eggs
1 pinch salt
200 g sugar
10 tablespoons oil
130 g flour
1 packet baking powder (10 g)
4 packets vanilla sugar or 1 vial vanilla essence (2 ml)

For the glaze

200 g sugar
4 tablespoons cocoa (20 g)
75 ml water
10 g butter

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt until stiff, then gradually add the sugar and keep beating until it dissolves. 2. Mix the yolks with the oil. Gradually fold in the sifted flour and baking powder. 3. Add the yolk mixture to the egg whites, add the vanilla sugar or vanilla essence, and gently mix until the batter turns yellow. 4. Pour the batter into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 35 minutes, until a toothpick inserted in the middle comes out clean. Do not open the oven during the first 15 minutes. 5. Put the sugar and cocoa for the glaze in a small saucepan. Add the water and butter, then simmer over low heat for about 3 minutes, stirring until the sugar dissolves. 6. Take the cake out of the oven and leave it to cool for 10 minutes. Pour the glaze over the top and spread it in an even layer.

Notes

Eggs at room temperature are easier to beat. A pan about 25 × 35 cm gives a thin cake, while the middle may need a few extra minutes in a smaller one. I make it a few hours before serving, so the glaze has time to set. I cut it with a thin-bladed knife, wiping it between slices, and serve it with black tea. Contains gluten, eggs and dairy; keep covered in a container in the refrigerator for up to 3 days.