How to make cocoa sponge cake without egg, easy and delicious recipe
If in a little less than a week I have made this recipe for cocoa sponge cake without eggs twice, you may think that it is because we liked it very much. And that the first time I prepared it I thought I had burned it, because it was so intense black that it made me doubt.
It is one of the fluffiest biscuits I have ever prepared, I suppose due to the action of baking soda. That is why I think that from now on, every time I prepare a sponge dough I will add a little to it because it is truly delicious. Try it and you will tell me.
IngredientsFor 8 people
- Pastry flour 400 g
- Sugar 300 g
- Chemical yeast 15 g
- 2 teaspoons sodium bicarbonate
- Cocoa powder 80 g
- Milk 250 g
- Water 250 g
- Sunflower oil 180 g
How to make cocoa sponge cake without eggDifficulty: Easy
- Total time 45 m
- Elaboration 10 m
- Cooking 35 m
We start by putting the dry ingredients except the cocoa in a bowl, that is: the flour, the sugar, the yeast and the bicarbonate, and mix well with the whisk.
In a separate bowl, mix the wet ingredients: milk, water and sunflower oil, and add them to the previous mixture, beating well. Finally, we add the cocoa and mix again.
Pour the dough into a 22 cm diameter zipper mold, previously buttered and bake the cake in a preheated oven at 200ºC for about 35 minutes or until it comes out clean by pricking the dough with a toothpick. Let cool well before unmolding.5 4 3 2 1 Thank you! 14 votes