I have made this coconut and cranberry sponge cake several times, especially when I have fresh eggs on hand and feel like something simple that doesn't require too much hassle. It usually attracts me because it comes together quickly and the ingredients are easy to find. The recipe is not fussy, but the result is light and has a subtle coconut flavor, while the cranberries add a tart note that makes everything more interesting.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 12-16, depending on how you cut it
Difficulty: easy
Recipe type: simple dessert, great for takeout or with coffee
Ingredients
7 eggs
a pinch of salt
7 tablespoons granulated sugar
1 vial of vanilla extract
7 tablespoons sparkling water
7 tablespoons shredded coconut
7 tablespoons freshly sifted flour
half a packet of baking powder
70 g dried cranberries
white chocolate flakes (to taste, for sprinkling on top)
2-3 tablespoons powdered sugar for decoration
Instructions
1. Separate the eggs. Put the egg whites in a large bowl and the yolks in another.
2. Beat the egg whites with a pinch of salt until stiff peaks form. Don’t overdo it, just enough for it to hold on the whisk.
3. Mix the yolks with the sugar and baking powder for a few minutes until they lighten in color and increase in volume.
4. Start adding the sparkling water to the yolks, one tablespoon at a time, mixing on low speed just until each addition is incorporated. The sparkling water helps make the sponge lighter.
5. Pour in the vanilla extract and add the shredded coconut to the yolk mixture, mix briefly, then set the mixer aside.
6. Begin adding the beaten egg whites to the yolk mixture, one third at a time. Gently fold with a wooden spoon to avoid losing the air.
7. Once about half of the egg whites are incorporated, start adding the flour, alternating with the remaining egg whites. Do not add all the flour at once, but rather in batches, mixing gently to avoid lumps.
8. When the mixture is homogeneous, pour it into a greased and floured baking pan. I usually use a medium-sized rectangular pan.
9. Level the mixture and sprinkle the dried cranberries on top. Do not mix them into the batter, just place them on top. Finally, sprinkle the white chocolate flakes.
10. Place the pan in a preheated oven at 170°C (340°F) and bake for 40 minutes. That has always been sufficient for me. After 35-40 minutes, I do the toothpick test in the center: if it comes out clean, I turn off the heat.
11. Remove the pan and let it cool completely. Only after it has cooled do I dust it with powdered sugar. Cut into squares and serve.
Why I make this recipe often
This sponge cake is the kind of dessert that comes together quickly and doesn’t require complicated ingredients. I love that it stays fluffy and keeps well for two to three days, if we don’t finish it in the meantime. The cranberries and coconut make a difference compared to classic sponge cake. If you have kids or unexpected guests, it’s a handy solution.
Tips and Variations
Tips
- Make sure the sparkling water is carbonated, it helps with the fluffy texture.
- If the cranberries are very dry, you can soak them in warm water for 10 minutes and then drain them well before adding them on top.
- Don’t mix too vigorously after adding the flour, just enough to combine everything.
Substitutions
- You can use raisins or other dried fruits if you don’t have cranberries.
- The vanilla extract can be replaced with grated lemon zest for a different flavor.
- Instead of white chocolate flakes, you can use small pieces of regular chocolate or omit them for a simpler version.
Variations
- If you like, you can mix some of the cranberries directly into the batter, not just on top.
- Chopped nuts can also be added to the mixture if you prefer a more interesting texture.
Serving Ideas
- It’s great on its own, with coffee or tea.
- It also pairs well with yogurt or a glass of milk.
- For a more festive touch, you can cut it with cookie cutters and dust it with vanilla sugar.
Frequently Asked Questions
Do I have to use sparkling water?
For a fluffy texture, carbonated sparkling water is quite important for this sponge cake. If you don’t have it, you can use still water, but the cake will be denser.
Can I use brown sugar?
You can use brown sugar, but the cake will come out slightly darker and with a lightly caramelized flavor. However, the texture won’t change much.
Can I use a different type of flour?
You can use regular wheat flour without additives. If you use whole wheat flour, the cake will be denser and may absorb more liquid.
Why do I only sprinkle the cranberries on top?
To prevent them from sinking to the bottom during baking and to make the final appearance nicer. If you want, you can mix some of them directly into the batter.
Can the white chocolate be omitted?
Yes, it’s not mandatory. You can skip it or use regular chocolate chopped into small pieces.
Nutritional Values (Estimates)
One serving (out of 14) has approximately:
170-190 kcal
Fat: 6-7 g (from eggs, coconut, and chocolate)
Carbohydrates: 25-27 g
Protein: 4-5 g
These are just approximate values, as they depend on how much chocolate and sugar you use. It is still a dessert with quite a bit of sugar, so keep that in mind if you are monitoring your daily intake.
Storage and Reheating
The sponge cake stores well at room temperature in a sealed container for up to 3 days. It is not recommended to store it in the refrigerator, as it will harden. It is not worth reheating, but if you want it to be softer, you can microwave it for a few seconds, without overdoing it. If you cut it into small pieces, you can freeze portions, but the texture will not be the same after thawing.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes
Servings: 12-16, depending on how you cut it
Difficulty: easy
Recipe type: simple dessert, great for takeout or with coffee
Ingredients
7 eggs
a pinch of salt
7 tablespoons granulated sugar
1 vial of vanilla extract
7 tablespoons sparkling water
7 tablespoons shredded coconut
7 tablespoons freshly sifted flour
half a packet of baking powder
70 g dried cranberries
white chocolate flakes (to taste, for sprinkling on top)
2-3 tablespoons powdered sugar for decoration
Instructions
1. Separate the eggs. Put the egg whites in a large bowl and the yolks in another.
2. Beat the egg whites with a pinch of salt until stiff peaks form. Don’t overdo it, just enough for it to hold on the whisk.
3. Mix the yolks with the sugar and baking powder for a few minutes until they lighten in color and increase in volume.
4. Start adding the sparkling water to the yolks, one tablespoon at a time, mixing on low speed just until each addition is incorporated. The sparkling water helps make the sponge lighter.
5. Pour in the vanilla extract and add the shredded coconut to the yolk mixture, mix briefly, then set the mixer aside.
6. Begin adding the beaten egg whites to the yolk mixture, one third at a time. Gently fold with a wooden spoon to avoid losing the air.
7. Once about half of the egg whites are incorporated, start adding the flour, alternating with the remaining egg whites. Do not add all the flour at once, but rather in batches, mixing gently to avoid lumps.
8. When the mixture is homogeneous, pour it into a greased and floured baking pan. I usually use a medium-sized rectangular pan.
9. Level the mixture and sprinkle the dried cranberries on top. Do not mix them into the batter, just place them on top. Finally, sprinkle the white chocolate flakes.
10. Place the pan in a preheated oven at 170°C (340°F) and bake for 40 minutes. That has always been sufficient for me. After 35-40 minutes, I do the toothpick test in the center: if it comes out clean, I turn off the heat.
11. Remove the pan and let it cool completely. Only after it has cooled do I dust it with powdered sugar. Cut into squares and serve.
Why I make this recipe often
This sponge cake is the kind of dessert that comes together quickly and doesn’t require complicated ingredients. I love that it stays fluffy and keeps well for two to three days, if we don’t finish it in the meantime. The cranberries and coconut make a difference compared to classic sponge cake. If you have kids or unexpected guests, it’s a handy solution.
Tips and Variations
Tips
- Make sure the sparkling water is carbonated, it helps with the fluffy texture.
- If the cranberries are very dry, you can soak them in warm water for 10 minutes and then drain them well before adding them on top.
- Don’t mix too vigorously after adding the flour, just enough to combine everything.
Substitutions
- You can use raisins or other dried fruits if you don’t have cranberries.
- The vanilla extract can be replaced with grated lemon zest for a different flavor.
- Instead of white chocolate flakes, you can use small pieces of regular chocolate or omit them for a simpler version.
Variations
- If you like, you can mix some of the cranberries directly into the batter, not just on top.
- Chopped nuts can also be added to the mixture if you prefer a more interesting texture.
Serving Ideas
- It’s great on its own, with coffee or tea.
- It also pairs well with yogurt or a glass of milk.
- For a more festive touch, you can cut it with cookie cutters and dust it with vanilla sugar.
Frequently Asked Questions
Do I have to use sparkling water?
For a fluffy texture, carbonated sparkling water is quite important for this sponge cake. If you don’t have it, you can use still water, but the cake will be denser.
Can I use brown sugar?
You can use brown sugar, but the cake will come out slightly darker and with a lightly caramelized flavor. However, the texture won’t change much.
Can I use a different type of flour?
You can use regular wheat flour without additives. If you use whole wheat flour, the cake will be denser and may absorb more liquid.
Why do I only sprinkle the cranberries on top?
To prevent them from sinking to the bottom during baking and to make the final appearance nicer. If you want, you can mix some of them directly into the batter.
Can the white chocolate be omitted?
Yes, it’s not mandatory. You can skip it or use regular chocolate chopped into small pieces.
Nutritional Values (Estimates)
One serving (out of 14) has approximately:
170-190 kcal
Fat: 6-7 g (from eggs, coconut, and chocolate)
Carbohydrates: 25-27 g
Protein: 4-5 g
These are just approximate values, as they depend on how much chocolate and sugar you use. It is still a dessert with quite a bit of sugar, so keep that in mind if you are monitoring your daily intake.
Storage and Reheating
The sponge cake stores well at room temperature in a sealed container for up to 3 days. It is not recommended to store it in the refrigerator, as it will harden. It is not worth reheating, but if you want it to be softer, you can microwave it for a few seconds, without overdoing it. If you cut it into small pieces, you can freeze portions, but the texture will not be the same after thawing.