Fluffy cocoa sponge cake

Fluffy cocoa sponge cake: a classic delicacy, easy to prepare

Total time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12 servings

What could be more tempting than a slice of fluffy sponge cake with a delicious cocoa contrast? This classic dessert is perfect for a relaxing afternoon or to impress guests at a party. With an airy texture and deep flavor, sponge cake is a symbol of skill in the kitchen. Let's begin our culinary journey!

A brief history of sponge cake

Sponge cake has deep roots in gastronomic history, having been popularized in Europe during the Renaissance. This light cake, due to the technique of beating egg whites, quickly became a favorite among dessert lovers. Today, it is a standard dessert that can be adapted with various flavors, including cocoa, which gives it an intense taste and appealing color.

Ingredients

- 8 eggs (fresh and of good quality)
- 8 tablespoons of oil (preferably sunflower or canola oil)
- 2 cups of sugar (one cup is 250 ml)
- 2 and a quarter cups of flour (wheat flour, ideal for cakes)
- 16 tablespoons of hot water
- 1 and a half packets of baking powder
- 1 packet of vanilla sugar (or 1-2 tablespoons of vanilla essence)
- 2-3 tablespoons of cocoa (dark, for a more intense flavor)
- A pinch of salt (helps stabilize the egg whites)

Preparation technique

1. Preparing the ingredients: Start by separating the egg whites from the yolks, ensuring that no traces of yolk remain in the whites, as they will not froth if contaminated. Arrange all ingredients on the work surface for easy access.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt using an electric mixer until they form stiff peaks. This step is essential for achieving a fluffy sponge cake. Gradually add one cup of sugar and the 8 tablespoons of hot water, continuing to mix until you achieve a glossy foam.

3. Preparing the yolks: In another bowl, whisk the yolks with 8 tablespoons of oil and the remaining sugar (1 cup). Add the 8 tablespoons of hot water, mixing until the composition becomes homogeneous. Adding vanilla now will give a wonderful aroma.

4. Combining the mixtures: With a spatula, carefully add the yolk mixture over the whipped egg whites. Gently fold using an up-and-down motion to keep the air in the egg whites.

5. Incorporating the flour and baking powder: In a separate bowl, mix the flour with the baking powder. Gradually add this mixture to the egg composition, continuing to mix gently until homogeneous. Make sure not to rush, as you want to keep the air in the batter.

6. Preparing the cocoa mixture: Divide the batter into two bowls. In one, add cocoa and mix well until fully incorporated.

7. Preparing the baking pans: Preheat the oven to 180°C (top and bottom heat). Prepare two loaf pans with baking paper, ensuring they are well covered to prevent the sponge cake from sticking.

8. Pouring the batter: In one pan, place half of the white batter, followed by the cocoa batter, alternating layers. Repeat the process in the other pan. Don’t forget to create a nice pattern with a skewer or fork, drawing light lines from top to bottom.

9. Baking: Place the pans in the preheated oven and let them bake for about 1 hour. It is crucial not to open the oven in the first 20 minutes; otherwise, the sponge cake may collapse.

10. Cooling and serving: Once the sponge cake is nicely browned, remove it from the oven and let it cool in the pans for 10 minutes, then transfer it to a cooling rack. You can serve it plain, with a dusting of powdered sugar on top, or with chocolate sauce or whipped cream.

Practical tips

- Use room temperature eggs for better egg white foam.
- Be careful when mixing: use a spatula to incorporate the ingredients, not a mixer, to avoid destroying the air in the batter.
- If you want an extra flavor, you can add lemon or orange zest to the yolk mixture.
- The sponge cake keeps well in the refrigerator in an airtight container and can be enjoyed for up to 3 days.

Frequently asked questions

1. How can I make the sponge cake moister?
You can add a syrup of water and sugar or a chocolate cream between the layers of sponge cake.

2. What can I use instead of cocoa?
You can experiment with various flavors, such as instant coffee, melted chocolate, or even crushed fruits.

3. Is the sponge cake vegan?
Classic sponge cake is not vegan, but you can replace the eggs with alternatives like banana puree or soy yogurt.

Nutritional benefits

Sponge cake contains protein from eggs, carbohydrates from flour and sugar, providing a quick source of energy. Cocoa adds antioxidants and may contribute to improved well-being.

Ideal pairings

- Serve the sponge cake with fruit tea or flavored coffee.
- You can add a scoop of vanilla ice cream alongside a slice of sponge cake for a decadent dessert.

Whether you enjoy it with loved ones or indulge in a slice on the couch, this fluffy cocoa sponge cake will surely win you over. Enjoy!