Tender Sponge Cake

Tender Sponge Cake

The best tender sponge cake in the world has a super soft texture, such as cotton!


• 250 grams or 0,55(lb) of sugar,
• 250 grams or 0,55(lb) of flour,
• 4 eggs,
• 200 grams or 0,44(lb) of sour cream,
• 100 grams or 0,22(lb) of butter,
• 2 tablespoons cocoa,
• Half a teaspoon of baking soda and vinegar to quench,
• Baking shape of about 22 cm in diameter.


Sugar pour into a bowl. Add the eggs. Stir with a mixer. Do not whip! Just stir!
Add sour cream and butter. And stir again with a mixer.
Add the flour. Quench baking soda and add to the bowl. And stir again with a mixer until smooth.
Divide the dough into two parts. Add cocoa to one part and stir well.
Lubricate the shape with oil. And start one by one, one tablespoon spread the dough into the center of the shape.
One spoon is white, one «black». And be sure to lay out each new color, press on the spoon, reaching to the bottom of the shape. So the layers get clearer.
A boring occupation. Although if together — then even fun))
Use a large baking dish for a «bath» with hot water and bake in a preheated oven at 150°C or 302°F for 50 minutes.
After cooking, leave to cool for 5 minutes, then turn over and lay the cake on the dish.

Bon Appetit!!!

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