Syrup-soaked sponge cake with cocoa glaze

Name: Syrup-soaked sponge cake with cocoa glaze - Roxana D.
Ingredients: Sponge Cake: 3 eggs; 1 cup of sugar (250 g); 1/2 cup of oil; 1/2 cup of milk; 1 packet of baking powder; 1 cup of flour; ground walnuts; hazelnuts; and almonds; 1 packet of vanilla sugar; orange or vanilla essence. Glaze: 1/2 cup of sugar; 1/2 cup of water; 3 tablespoons of cocoa.

Dessert - Syrup-soaked sponge cake with cocoa glaze by Roxana D. - Recipia

I have made this syrup-soaked sponge cake with cocoa glaze several times when I need something quick but that looks like a real cake. It turns out very fluffy, made from simple ingredients, and the cocoa glaze keeps the base moist and flavorful. The recipe is also suitable if you have leftover nuts, hazelnuts, or almonds in the cupboard. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20 minutes Baking time: 30-40 minutes Servings: 12-16 pieces (depending on how you cut) Difficulty: easy Type: homemade cake, suitable for coffee or a quick dessert Ingredients For the sponge: 3 eggs 1 cup sugar (approx. 250 g) 1/2 cup oil 1/2 cup milk 1 cup flour 1 packet baking powder 1 packet vanilla sugar orange or vanilla essence (to taste) ground nuts, hazelnuts, and almonds (you can use any combination or just one type, depending on what you have) For the glaze: 1/2 cup sugar 1/2 cup water 3 tablespoons cocoa Preparation method 1. Preheat the oven to 180°C. Prepare a baking pan (standard size for cakes, not too large) with parchment paper. 2. Crack the eggs and separate the whites from the yolks. Place the egg whites in a large bowl. 3. Sprinkle a pinch of salt over the egg whites and beat them until stiff peaks form. 4. Gradually add the sugar to the egg whites in several batches, continuing to beat until the sugar is completely dissolved and the foam is thick and glossy. Do not skip this step, as the texture of the cake depends on it. 5. Mix the yolks separately with the oil and milk until the mixture is homogeneous. 6. Gently fold the yolk mixture into the egg white foam using wide, gentle movements to avoid losing air. 7. Add the sifted flour with baking powder, vanilla sugar, and essence, also with light movements. 8. Finally, sprinkle in the ground nuts, hazelnuts, and/or almonds and mix briefly. Do not overmix. 9. Pour the mixture into the pan, level it, and place it in the oven. 10. Bake the sponge for 30-40 minutes, depending on the oven. Check at the end with a toothpick – if it comes out clean, the base is ready. 11. Remove the pan from the oven and let the base cool completely in the pan. It will sink a little, which is normal for very airy cakes. 12. Meanwhile, prepare the glaze: mix the sugar with water in a small saucepan and place it over heat. When the sugar has completely dissolved and the syrup begins to boil, add the sifted cocoa in a rain and stir vigorously to avoid lumps. After a minute, turn off the heat. 13. Once the base is completely cooled, cut it into squares. 14. Soak each piece or pour the glaze evenly over the entire surface, making sure to cover all edges. The sponge will easily absorb the glaze without becoming too wet, remaining tender. Why I make the recipe often It’s quick, the ingredients are always on hand, and the result doesn’t require cream or complicated layers. The sponge remains soft the next day. It doesn’t dry out, thanks to the glaze. It’s a practical cake when you want something sweet without complications. Tips and variations Tips Use ground nuts, hazelnuts, or almonds that you have at home – it doesn’t matter if you don’t have all three. For the glaze, sifting the cocoa beforehand prevents lumps. If the glaze thickens too much, thin it out with a little water. Don’t let the base cool too much before adding the glaze, but also not while it’s hot – ideally, just warm to cool. Substitutions Milk can be replaced with a plant-based drink if needed. You can skip the vanilla sugar or orange essence, but the flavor will be simpler. If you don’t have all types of nuts, use just one or none at all. Variations For more texture, place large pieces of nuts on top before baking. The glaze can be denser if you add a little butter when you turn off the heat. Serving ideas It goes well with coffee or tea, as an everyday dessert. You can dust it with sugar or ground nuts immediately after adding the glaze. Frequently asked questions Can I use only nuts, without hazelnuts or almonds? Yes, you can use only nuts or omit completely if you don’t have any. It won’t affect the structure of the base. Can I pour the glaze directly over the base in the pan? You can pour the glaze over the entire base, but you will get more soaked pieces at the edges. It’s usually easier to cut the base and then pour the glaze for an even distribution. Can the recipe be made without baking powder? Technically, you can try if you have very fresh eggs and beat the egg whites very well, but the sponge won’t rise the same. What type of cocoa should I use? Plain, unsweetened cocoa. Do not use instant chocolate powder, as it won’t bind the glaze. Nutritional values (estimated, per serving – 1 square from 16) Calories: approximately 180-200 kcal Protein: 3-4 g Fat: 8-10 g (depends on how much nut you add) Carbohydrates: 25-30 g These are just estimates, they vary depending on how much sugar or nuts you actually use. Storage and reheating It keeps well in the fridge, covered, for 2-3 days. There’s no need to reheat; the glaze keeps it moist. If the base dries out a little on the surface, cover it with cling film or keep the pieces in a closed container. I do not recommend freezing this recipe.

Syrup-soaked sponge cake with cocoa glaze

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