Sponge cake dessert

Name: Sponge cake dessert - Marilena D.
Ingredients: 5 eggs; 1 cup of sugar (the cup should be 200; 250 g); 1 cup of flour (use the same cup for sugar); 1 small cup of water (the small coffee cup); 1 small cup of oil (the same cup used for water); 1 packet of baking powder; 2 tablespoons of cocoa; 1 packet of vanilla sugar; flavors of choice (vanilla essence; rum; orange and lemon zest)

Dessert - Sponge cake dessert by Marilena D. - Recipia

Chocolate Sponge Cake (Simple Homemade Recipe) The first time I tried this recipe was at a friend's house on an ordinary afternoon. I watched her mix the ingredients, taking her time without any special tricks. Since then, I've made this sponge cake many times, especially when I crave something quick and unpretentious, yet good enough to enjoy the next day with coffee. The steps aren't complicated, but the order and a few small details matter. Quick Info Total Time: about 45-50 minutes Preparation Time: 10-15 minutes Baking Time: 30-35 minutes Servings: 2 standard loaf pans (8-10 servings) Difficulty: easy Recipe Type: quick, simple dessert for any day Ingredients 5 eggs 1 cup sugar (200-250 g, depending on how sweet you prefer, but use the same cup for flour) 1 cup all-purpose flour 1 small cup water (the small coffee cup) 1 small cup oil (use the same cup as for water) 1 packet baking powder 2 tablespoons cocoa powder 1 packet vanilla sugar Flavors to taste (vanilla essence, rum essence, lemon or orange zest) Instructions 1. Separate the eggs Crack the eggs and separate the egg whites from the yolks into a deep bowl for easier work in the next step. Make sure the bowl for the egg whites is completely clean and dry. 2. Whip the egg whites Sprinkle a pinch of salt over the egg whites and beat them with a mixer until stiff peaks form. Gradually add the sugar, mixing continuously until the mixture becomes glossy and firm. 3. Incorporate the water Pour the small cup of water over the whipped egg whites. Continue mixing for 1-2 minutes to combine everything. 4. Mix the yolks with the oil In a separate bowl, whisk the yolks with the oil until well combined, without overdoing it. 5. Add the yolks to the egg whites Pour the yolk and oil mixture over the whipped egg whites. Add the baking powder, vanilla sugar, and chosen flavors to this mixture. Gently fold everything together with a spatula or wooden spoon, using an up-and-down motion. 6. Incorporate the flour Gradually add the flour in 2-3 batches. Mix slowly to avoid losing the volume of the batter. If you mix too vigorously, the mixture will deflate. 7. Prepare the pans Line two loaf pans with flour or parchment paper. Divide the batter evenly between the two pans. 8. Add the cocoa Mix the 2 tablespoons of cocoa powder with 2-3 tablespoons of batter in a small bowl, or with a little cold water, until you achieve a smooth paste like thick chocolate. Spoon this cocoa paste over the batter in the pans, then gently swirl with a fork for a marbled effect on top. 9. Bake Place the pans in a preheated oven at 180°C (350°F) and bake for 30-35 minutes. After 30 minutes, check with a toothpick – if it comes out clean, the cake is done. Do not open the oven door before the first 25 minutes. 10. Cool and serve Remove the pans and let the sponge cake cool. Once completely cooled, dust with powdered vanilla sugar. Why I Make This Recipe Often It's the kind of dessert you can whip up almost anytime you have eggs and a few basic ingredients. It keeps well from one day to the next, and the texture remains soft and pleasant. The recipe is quick and doesn't require complicated techniques, so I make it whenever I want something sweet without hassle. Tips and Variations Tips To achieve a firm egg white foam, use a bowl free of grease. Do not mix vigorously after adding the flour – you risk deflating the mixture. Use room temperature ingredients for better results. Substitutions If you don't have rum or vanilla essence, grated lemon or orange zest works too. All-purpose flour can be partially replaced with whole wheat flour, but not more than 1/3 of the amount to avoid changing the texture too much. Variations For a stronger cocoa flavor, increase the amount to 3 tablespoons, but it will be slightly denser. If you want a completely simple sponge cake, omit the cocoa. It can be made in a single larger pan, but will need an additional 10-15 minutes in the oven. Serving Ideas Dust with powdered vanilla sugar before serving. It pairs well with coffee, tea, or even milk. For a visual effect, cut thick slices to showcase the marbled effect. Frequently Asked Questions 1. Can I use just one pan? Yes, but if the pan is larger, the baking time increases. Check at 40-45 minutes with a toothpick. 2. Can I make the sponge cake without cocoa? Yes, cocoa is not mandatory. Without cocoa, it will be a classic vanilla cake. 3. What can I use instead of vanilla sugar? You can use vanilla essence or any preferred flavor – rum, or orange or lemon zest. 4. Can I halve the recipe? Yes, if you want just one pan, use 2-3 eggs, halve the other ingredients, and adjust the baking time (it will be shorter). 5. How can I prevent the sponge cake from deflating after taking it out of the oven? Do not open the oven door in the first 25-30 minutes and let it cool in the pan for a few minutes after baking. Nutritional Values Approximately, one average serving (1/10 of the recipe) has about 220-250 kcal, with 35-40 g of carbohydrates, 7-8 g of fat, and 4-5 g of protein. The values are indicative and may vary depending on the exact amounts of sugar, oil, or flour used. Storage and Reheating The sponge cake keeps well at room temperature, covered, for 2-3 days. For a softer texture, you can store it in a box or wrapped in plastic wrap. It doesn't need reheating. If it becomes dry, a few seconds in the microwave can help, but usually, it's not necessary. Freezing is not recommended.

Sponge cake dessert

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