Hello everyone! Saturday has arrived, and all week I’ve been preparing different types of sponge cakes. Today, the recipe I’m sharing is very special, but it has some tricks. If you’ve been following the blog this week and have tried some of the recipes I proposed, this one won’t be a big challenge. As the title suggests, this preparation is really economical because we will use cocoa powder instead of chocolate. The cost difference in...
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Preheat your oven to 180°C (350°F).
In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy.
Gradually add the cocoa powder, flour, vanilla extract, and a pinch of salt to the egg mixture. Mix until well combined, but be careful not to overmix.
Pour the batter into a greased and floured (mixture of flour and cocoa) cake pan.
Bake in the preheated oven for about 40 minutes. Remember, DO NOT open the oven during baking.
Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Make sure to pay close attention and DO NOT open the oven while it’s baking.
For added flavor, poke holes in the cooled cake and drizzle with fortified wine.
Why use cocoa powder instead of chocolate?
Using cocoa powder is more economical, reducing the cost by up to 60% compared to using chocolate.
Can I open the oven while baking?
No, do not open the oven while the cake is baking to ensure it rises properly.
How can I enhance the flavor of the sponge cake?
You can enhance the flavor by drizzling fortified wine over the cake after it has cooled.
What is the best way to cool the cake?
Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
What is the serving size for this recipe?
The recipe serves 8, with one serving equaling one slice of cake.
