[cakesandcoffee 15] – sponge cake

Today at coffee we have sponge cake (chec in Romanian), the best and simplest local cake, which our mother makes us since childhood. The cake I know is fluffy, white and cocoa top, with/ without nuts and that melts in your mouth. Yes, a super delicious disaster! 😛

Ingredients: 8 eggs, 8 tablespoons oil, 1 cup and a half caster sugar, 1 cup flour, a baking powder, a pinch of salt, a tablespoon of cocoa, optional nuts.

Another way to quantify the ingredients is to count 1 tablespoon of sugar/ flour/ oil for 1 egg, plus baking powder, and adjust the amount according to the tray.

We have two options for making this cake, depending on how many dishes we want to get dirty during the process. :)))

Option 1 (a dirty bowl): beat egg whites with sugar, add the oil, egg yolks, baking powder and flour. Two-thirds poured into the pan, add cocoa in the remaining, then pour into the pan. Nuts, optional. Bake.

Option 2 (several dirty dishes): Beat the yolks with a third of the sugar, the oil, baking powder and flour; separately beat egg whites with two-thirds sugar. Incorporate the egg whites into the dough. Two thirds put in the pan, in the rest add cocoa and pour on top. Nuts, if you will. Bake.

Bake at the medium heat, in a high pan, greased with fat and lined with flour for about half an hour or until you test with the toothpick (when you put the toothpick, it should come out dry).

You can experiment with both of them and what you don’t like, make a package and send to the kitchen disaster, because we are not fussy about the sponge cake. :))))

See all the kitchen disasters here. 🙂 If you tried to destroy the recipe in your kitchen and you succeeded, we would like to hear it too, leave us a comment below; also, write to us if you have any questions or concerns. 🙂

Don’t forget that we also have a #cookingbookclub #disasterinthekitchen, where we experiment with new recipes from cookbooks every month. 🙂

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