Lenten chocolate sponge cake – a step-by-step recipe with photos

Lenten chocolate sponge cake recipe - photo 10

Nutritional value per serving

329.1 kcal

Proteins: 5.5 g
Fats: 10.5 g
Carbohydrates: 53.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 20 minutes
Complexity:

A simple recipe.
Number of servings: 1

If you strictly adhere to religious traditions but still want to treat yourself and your loved ones to culinary delights, this recipe is an excellent choice during these times. It doesn't contain any ingredients that are prohibited during fasting days, yet the cake is tender, fine-pored, and moist. This sponge cake is perfect for holiday cakes, as it pairs harmoniously with various creams and fillings, creating a sophisticated dessert.

Recipe with step-by-step photos

Lenten chocolate sponge cake

Ingredients

Servings

Wheat flour

200 G
Sugar

180 G
Cocoa powder

30 G
Soda

1 tsp
Salt

0.5 tsp
Water

225 G
Sunflower oil

75 G
Vinegar

1 tbsp

Preparation

Step 1

Sift flour into a container.

Step 2

Add sugar, salt and soda to the flour.

Step 3

Sift the cocoa into this and mix.

Step 4

Pour water into the dry ingredients.

Step 5

Also pour in vegetable oil and knead the dough well.

Step 6

Finally, add the vinegar and mix thoroughly again. The vinegar will react with the baking soda, causing the mixture to lighten in color.

Step 7

You should get a thin dough with a rich chocolate color and aroma.

Step 8

Place the dough into a pre-prepared pan and bake in an oven preheated to 160 degrees for 40-45 minutes.

Step 9

Let the finished biscuit cool on a wire rack.

Step 10

Then we go through the pan with a knife, separating the biscuit from the sides and carefully remove the cake from the pan.
Wrap the finished cake in cling film and put it in the refrigerator if you plan to use it later.

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