Sponge cake with brown sugar and cocoa decorations

Brown Sugar Sponge Cake with Cocoa Decorations

Have you ever dreamed of a dessert that combines the fluffy texture of sponge cake with the refined sweetness of brown sugar and the crunchy surprises of cocoa decorations? This brown sugar sponge cake recipe is a perfect choice for any occasion, from a simple afternoon snack to an elegant dessert for a special dinner. Let's discover together how to prepare this delight!

Preparation time: 20 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 10 minutes
Servings: 8-10

Ingredients

- 5 large eggs
- 5 tablespoons sunflower oil (or extra virgin olive oil for a subtle flavor)
- 220 g brown sugar (preferably muscovado for a more intense taste)
- 180 g all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon vanilla extract (or 1 vanilla bean, seeds extracted)
- Zest of one lemon (for an extra touch of freshness)
- 2 tablespoons cocoa decorations (chocolate chips or chopped chocolate)
- A pinch of salt
- Powdered sugar (for decoration)
- Butter (for greasing the pan)

A Brief History

Sponge cake is a classic dessert, often found in various forms around the world. Its origins can be traced back to medieval recipes, which used only simple ingredients like eggs, flour, and sugar. Over time, each culture has contributed unique twists, and today we have numerous variations of this dessert. In this recipe, brown sugar and cocoa decorations add a modern and delicious touch!

Preparing the Sponge Cake

1. Preheat the oven: Start by preheating your oven to 160°C (320°F). This step is crucial for achieving even baking.

2. Prepare the pan: Grease a loaf pan with butter and dust it with flour. This will ensure that the sponge cake releases easily after baking.

3. Whip the egg whites: In a clean bowl, place the 5 egg whites and a pinch of salt. Use an electric mixer to beat them until stiff peaks form. It’s important that the bowl and utensils are completely dry; otherwise, the egg whites won’t whip properly.

4. Add the sugar: Continue beating the egg whites while gradually adding the brown sugar. Keep mixing for about 20 minutes until the mixture is glossy and has a meringue-like texture.

5. Incorporate the oil: Gradually add the oil, gently folding it in with a spatula using a bottom-up motion. This step helps maintain the air in the egg whites, which is essential for a fluffy texture.

6. Add the egg yolks: Incorporate the egg yolks one at a time, mixing gently after each addition. Then, add the vanilla extract and lemon zest.

7. Fold in the flour: Sift the flour and gradually add it to the mixture, gently folding to avoid lumps. The flour should be fully integrated, but don’t overmix to keep the air in the batter.

8. Prepare the cocoa decorations: From the resulting batter, set aside 2-3 tablespoons and mix them with the cocoa decorations. This will not only add a delicious flavor but also create an interesting visual effect.

9. Pour the batter into the pan: Carefully pour the batter into the prepared pan. Spoon the mixture with cocoa decorations on top to create a marbled effect.

10. Baking: Place the pan in the preheated oven and bake for 45-50 minutes. Check for doneness using the toothpick test: insert a toothpick into the center of the sponge cake; if it comes out clean, the dessert is ready.

11. Cooling: Turning off the oven is just the first part. Let the sponge cake cool in the oven with the door slightly ajar for about 10 minutes. This prevents sudden cracking of the surface.

12. Serving: Once completely cooled, remove the sponge cake from the pan and dust it with powdered sugar. Slices can be served plain or with a scoop of vanilla ice cream or whipped cream.

Helpful Tips

- Brown sugar: Use high-quality brown sugar, such as muscovado, for a deeper flavor and added moisture in the sponge cake.
- Healthier option: You can replace part of the flour with whole wheat flour or use natural sweeteners like honey or maple syrup.
- Cocoa decorations: If you don’t have cocoa chips, you can use chopped dark chocolate for a more intense flavor.
- Caramelized pears or apples: For an even more refined dessert, serve the sponge cake alongside caramelized pears or apples.

Calories and Nutritional Benefits

This brown sugar sponge cake recipe contains approximately 250-300 calories per serving (depending on size and exact ingredients used). Brown sugar not only adds sweetness but also minerals like calcium, potassium, and iron. Additionally, eggs are an excellent source of protein, and lemon provides vitamin C, contributing to a healthy immune system.

Frequently Asked Questions

- Can I use other types of sugar? Yes, you can use white sugar, but the taste will be different. Brown sugar offers a richer flavor.
- What can I do if I don’t have cocoa decorations? You can omit the cocoa decoration or add nuts, seeds, or dried fruits.
- Does the sponge cake keep well? Yes, the sponge cake stores well in the refrigerator, covered, for 3-4 days. It can also be frozen for a quick snack later.

This brown sugar sponge cake with cocoa decorations is a true delight that will not only please your taste buds but also bring a touch of joy to any moment of the day. Don’t hesitate to try it and share the result with your loved ones! Enjoy!