Chocolate sponge cake with sour cream
- Proteins: 9.2 g
- Fats: 6 g
- Carbohydrates: 56.6 g
- Total time:
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Complexity:
A simple recipe.
- Number of servings: 1
A sponge cake made according to this recipe will be distinguished by its softness and airy texture. The spicy aroma and rich chocolate flavor make it an excellent base for exquisite cakes. And when combined with delicate creams and fillings, it creates a favorite dessert combination for the holiday table.
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Wheat flour150 G
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Cocoa powder30 G
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Sour cream140 G
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Sugar150 G
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Butter70 G
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Sunflower oil70 G
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Baking powder4 G
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Salt3 G
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Soda3 G
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Egg C02 pcs
Place sugar in a bowl and crack two eggs into it. Beat everything with a mixer until light and fluffy.
Add room temperature butter to the egg mixture and continue beating for 1 minute.
Pour in vegetable oil and stir again for 1 minute.
Add sour cream and a pinch of salt, continue whisking.
Sift the flour into the resulting whipped mixture.
Also sift cocoa, soda and baking powder.
Mix everything in a mixer at low speed.
The result should be a not very thick dough with a cocoa aroma.
Line the bottom of the pan with parchment paper and place the dough in it, smooth it out and place it in an oven preheated to 180 degrees for about 50 minutes.
There is no need to grease the sides of the pan so that the sponge cake rises better.
Also, do not open the oven during baking, as this may cause the cake to settle.
After 5 minutes of cooling, carefully remove the finished cake from the pan, remove the parchment and divide into the required number of pieces.
The result is a fairly moist sponge cake that is suitable for absolutely any dessert.
- 1 hour 20 minutes
- 329.1 kcal
- 259
- 1 hour 30 minutes
- 281.3 kcal
- 555
- 1 hour
- 111.2 kcal
- 2325
- 40 min
- 341.3 kcal
- 1544
- 40 min
- 253.1 kcal
- 3378
- 1 hour 30 minutes
- 270 kcal
- 492
- 1 hour 50 minutes
- 281.3 kcal
- 727
- 1 hour 30 minutes
- 368.3 kcal
- 421