Cocoa sponge cake

A sponge cake is usually a very easy desert to do. My mother used to do it very often in my childhood. Last week I was asking myself what snack to give to my daughter. Sponge cake was the right answer. My daughter didn't know exactly what this was so she was a bit reluctant to the idea. But when I made it, the cake disappeared in one day and my daughter requested me to make more. My son also got really fond of the cake as well. A real battle between them about who has the biggest slice. I had then no chance than to bake the cake a second time this week.
When I am baking for kids, sugar is at low quantities between ingredients. This recipe is for a large cake and the sugar is not predominant for the taste. I like it like this and my children did not complain at all about not being enough sweet. Otherwise, if you like very sweet cakes you can even increase the quantity up to 400g of sugar instead of 150g.
This cake is easy to make but can be even more simplified. I made 4 layers with different shades by adding gradually one teaspoon of cocoa powder in the remaining batter. It can be done with just 2 layers (one with and one without cocoa). At the limit, cocoa powder can be considered optional but in this case you obtain a simple yellow sponge cake. I like however that my cakes looks nice also not just taste well.

So here it is ...

  • 9 eggs, (yolk and whites separated)
  • 150g sugar
  • 400g all purpose flour
  • 85ml olive oil
  • 2 teaspoons of baking soda
  • 2 teaspoons vanilla essence
  • 3 teaspoons of cocoa powder
  • a pinch of salt

  1. Beat the egg whites with the salt until they foam well. I used a standing mixer on high speed for this.
  2. Add slowly the sugar. The egg whites will change its texture and become shiny after all sugar is incorporated.
  3. In another bowl, mix the yolks with olive oil using a fork until they are well combined.
  4. Slow down the mixer to its lowest speed and add slowly the yolks mixed with oil.
  5. Continue to mix very slowly and add the flour with a spoon, one by one until well incorporated.
  6. Add the vanilla essence and continue to mix very slowly.
  7. Take a big pan, oil it and sprinkle some flour inside. 
  8. Take a part (1/4) of the batter and spoon it in the pan. You do not have to measure to be exactly 1/4 as in the end this is just for design.
  9. In the remaining batter add 1 teaspoon of cocoa powder. Mix until combined and add again 1/4 of the butter in the pan.
  10. Repeat the last step 2 times more. You'll have in the pan 4 layers of batter, one yellow, one light brown (with one teaspoon of cocoa powder), one darker (with 2 teaspoons of cocoa powder) and one even more darker (with 3 teaspoons of cocoa powder).
  11. Bake in the preheated oven at 200ÂșC for 45 minutes.
  12. Let it cool for 15 minutes and remove the cake from the pan.


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