Chocolate sponge cake from Andy Chef
- Proteins: 6.8 g
- Fats: 14.6 g
- Carbohydrates: 52 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
Simple recipes save a lot of time and effort, while still leaving you satisfied with the results. If you want to delight your loved ones with a delicious chocolate cake, try making a sponge cake according to Andy Chef's instructions. This cake is fluffy: with a 20 cm diameter pan, the sponge cake will be approximately 7 cm tall. It's perfect for a wide variety of cakes, and the rich chocolate flavor will unfold in a completely new way when paired with delicate creams.
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Wheat flour250 G
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Sugar300 G
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Cocoa powder55 G
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Soda1.5 tsp
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Salt1 tsp
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Egg C02 pcs
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Butter60 G
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Sunflower oil60 ml
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Milk280 ml
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Vinegar1 tbsp
Sift flour and cocoa into a bowl.
Add a little salt and soda to the dry ingredients.
Now add sugar.
Beat two eggs.
Add vegetable oil to everything. Use odorless vegetable oil, as this will give the cake a chocolatey aroma without any unwanted flavors.
Pour in milk at room temperature.
Melt and cool the butter, add it to our mixture.
After that, we start kneading the dough using a mixer.
Once the chocolate mixture is smooth, add the vinegar and mix thoroughly. At this point, the dough will lighten slightly.
Line the bottom of a baking pan with parchment paper and spread the dough into it. Bake in a preheated oven at 170 degrees Celsius for about 1 hour.
We check the cake for readiness using a wooden skewer.
Afterwards, we take the sponge cake out of the oven, let it cool slightly, remove it from the pan and leave it on a wire rack until it cools completely.
- 50 min
- 201 kcal
- 476
- 1 hour 10 minutes
- 249.9 kcal
- 307
- 1 hour
- 344.9 kcal
- 836
- 1 hour
- 266.7 kcal
- 267
- 1 hour 30 minutes
- 270 kcal
- 492
- 1 hour
- 276.6 kcal
- 865
- 1 hour 15 minutes
- 304.7 kcal
- 399
- 50 min
- 281.8 kcal
- 467