Sponge cake

Cocoa and Vanilla Sponge Cake – A Sweet Delight for Any Occasion

Who doesn't love a dessert that combines the richness of cocoa with the delicacy of vanilla? This cocoa and vanilla sponge cake recipe is not only simple but also extremely versatile, perfect for breakfast, a sweet snack, or a dessert that will impress your guests. Moreover, preparing it offers an excellent opportunity to spend time in the kitchen and create delicious memories. Let's embark on this culinary journey!

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 8

Ingredients

- 5 eggs (preferably fresh, free-range for a more intense flavor)
- 5 tablespoons of sugar (can be flavored with vanilla for a more pleasant taste)
- 5 tablespoons of flour (good quality flour with medium protein content)
- 3 tablespoons of oil (sunflower or canola oil for a light flavor)
- 1 tablespoon of dark cocoa (quality cocoa for an intense taste)
- 1/2 teaspoon of baking powder (to help the sponge rise)
- Rum essence (optional but recommended for added flavor)
- A pinch of salt (to enhance the flavors)

Step-by-Step Preparation

1. Preparing the ingredients: Make sure all ingredients are at room temperature. Cold eggs do not whip as well and will not create an airy foam. Arrange the ingredients on a work surface to have everything at hand.

2. Whipping the egg whites: In a large bowl, add the egg whites from the 5 eggs and a pinch of salt. Use an electric mixer to beat them on high speed until you get a stiff foam. This is a crucial step to ensure a fluffy texture for the sponge cake.

3. Adding the sugar: When the egg whites start to thicken, gradually add the sugar. Continue mixing until the foam becomes dense and glossy, about 5-7 minutes. Well-beaten foam will make the sponge cake light and airy.

4. Incorporating the yolks: In another bowl, beat the yolks with the oil until they become a homogeneous mixture. Add this mixture over the egg white foam, gently folding with a spatula in slow, upward motions. This is an important moment as you want to keep the air in the egg whites.

5. Adding the flour: Sift the flour and baking powder directly into the egg mixture. Carefully mix using the same technique until the ingredients are completely incorporated.

6. Separating the mixture: Set aside 4-5 tablespoons of the white mixture. This will be the base for the cocoa mixture. Add the cocoa and rum essence to this portion and mix well.

7. Assembling the sponge cake: In a greased and floured loaf pan, place 2-3 tablespoons of the white mixture, followed by a tablespoon of the cocoa mixture. Continue to alternate layers until you finish both mixtures. Finally, gently shake the pan from side to side to even out the mixture.

8. Baking: Preheat the oven to 180°C (medium heat) and bake the sponge cake for 30-40 minutes. Check if it is baked by inserting a toothpick in the center; it should come out clean.

9. Cooling and slicing: Once the sponge cake is baked, let it cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice it into portions and enjoy!

Chef's Tip

To add extra flavor, you can sprinkle some powdered sugar or cocoa on top of the sponge cake before serving. Also, for a crunchy note, you can add chopped nuts or almonds to the white or cocoa mixture.

Possible Variations

- Fruit sponge cake: Add pieces of apple or pear to the sponge mixture for a fresh flavor.
- A slightly more sophisticated sponge cake: Use melted chocolate instead of cocoa for a decadent dessert.
- Gluten-free sponge cake: Replace the flour with an alternative flour, such as almond or oat flour.

Nutritional Benefits

This cocoa sponge cake recipe contains protein from the eggs and carbohydrates from the flour, providing a balance of energy. Sugar can be replaced with natural sweeteners to reduce caloric intake, making the dessert more figure-friendly.

Frequently Asked Questions

- Can I use quail eggs? Yes, it is possible. 5 quail eggs are equivalent to 2 large chicken eggs.
- How can I store leftover sponge cake? Keep it in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
- Is it possible to freeze the sponge cake? Yes, you can freeze it. Wrap it well in plastic wrap and place it in the freezer.

Serving and Pairing

The cocoa and vanilla sponge cake is delicious served plain, but it can be accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, a warm drink, such as fruit tea or coffee with milk, perfectly complements this dessert.

Now that you have all the necessary information, all that's left is to start cooking! You can experiment and add your personal touch to this cocoa sponge cake recipe. Enjoy every bite and let your imagination soar in the kitchen!