Fluffy Chocolate Sponge Cake

This recipe was automatically translated from Romanian. View original here
Fluffy Chocolate Sponge Cake

The sponge cake I fell in love from the first bite -  soft, and chocolatey, fluffy and most of all it's quick and easy. It does not require time to "sit" as in the classic sponge cake, so it's a shame not to try it.

It goes and is served as a simple cake, powdered with a little sugar or as the most delicious and successful cake top. It can be filled with any cream you like - on the first try I didn't get complicated and I filled it with Homemade Whipping Cream, simply mixed with sugar and vanilla. Now I want to try something more delicate, the recipe follows.

Ingredients

Cacao powder
0.5 cups
Boiling water
180 ml
Egg
6 pieces
Sugar
300 g
Sunflower oil
120 ml
White flour
280 g
Baking powder
10 g

Step by step

1

All the ingredients are prepared for the recipe - I measured all the ingredients, I divided the sugar into 2 small bowls of 150g each. The flour is mixed with the baking powder.

2

Boiling water is added to the cocoa and with a fork or spoon mix well so that they are no longer lumpy.

3

Separate the egg whites from the yolks - in 2 larger bowls.

4

Whisk the egg whites - when they harden a little, add 150g of sugar in half. It has to be harder foam, like meringues.

5

Beat the yolks with 150g of sugar. Add a little oil to incorporate completely.

6

Then incorporate the cocoa composition, slightly cooled.

7

And the last one is flour and baking powder - mix well with a whisk or mixer so that they are not lumpy.

8

Add this composition to the beaten egg whites - or add them in about 2-3 rounds - and mix slowly with movements from top to bottom, so that the egg whites do not deflate.

9

Pour the dough into a round shape 28 cm in diameter, spread with baking paper, or greased with butter and lined with flour. Gently (2-3 times) shake the table tray, to even out the dough and to get the air bubbles to the surface.

10

Put the tray in the oven at 180 degrees, the average temperature - leave it for about 40 minutes - until it passes the toothpick test - see in the picture, to be clean.

11

After it has cooled down a bit, take it out of the pan and let it cool completely.

Before decorating, if it has formed a cocoon on top, cut it carefully with a thin knife - to have the cake evenly.

12

And here is a picture of him in section, cut, ready for assembly.

13

This is how it looks with the bottom up - I prefer this to be the part that comes on top, it is perfectly smooth and comfortable for decoration.

Good appetite!

Quantity: 500 g (1pandispan 28 cm in diameter)
Prep time: 60 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cakes, Desserts

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