Sharing Nesquik will bring back childhood memories for many readers. That delicious chocolate milk that accompanied us every afternoon for a snack, paired with cake or simply toast with dulce de leche or jam. That same product is what we use to prepare a simple and delicious Nesquik cake, which in today’s recipe is filled with soft whipped cream and topped with powdered sugar. This is a chocolate sponge cake that substitutes the classic bitter...
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In a bowl, combine the eggs, sugar, and salt. Beat until the mixture becomes pale and almost white.
Add the sunflower oil and continue beating until fully incorporated.
Add the milk and yogurt, beating continuously until you achieve a smooth and homogeneous cream.
In a separate container, sift the cornstarch and self-rising flour. Gradually add this to the previous mixture, folding gently with a spatula using smooth, circular motions.
Gently fold in the Nesquik. Once everything is well combined, pour the batter into a greased and floured cake pan, 23 to 25 cm in diameter.
Bake in a preheated oven at 180°C (350°F) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the sponge cake from the oven and let it cool completely before removing it from the pan.
In a bowl, whip the heavy cream with the sugar until it reaches a soft whipped cream consistency.
Slice the sponge cake in half horizontally and fill it with the whipped cream.
Dust the top of the cake with powdered sugar or icing sugar before serving.
Use a yogurt container as a measuring tool for consistent proportions.
Ensure the cake is completely cooled before slicing it to avoid crumbling.
For a richer flavor, you can add a teaspoon of vanilla extract to the batter.
If you prefer a firmer whipped cream, chill the bowl and beaters before whipping the cream.
Can I use a different chocolate powder instead of Nesquik?
Yes, you can substitute Nesquik with another chocolate powder, but it may alter the sweetness and flavor slightly.
Can I use butter instead of sunflower oil?
Yes, you can use melted butter, but sunflower oil makes the cake lighter and healthier.
How do I store the Nesquik cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I make this cake gluten-free?
You can try substituting the self-rising flour with a gluten-free flour blend, but the texture may vary.
What can I use instead of heavy cream for the filling?
You can use whipped coconut cream or a dairy-free whipped topping as an alternative.
