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Egg Beating: For the lightest and fluffiest cake, make sure to beat the eggs and sugar together until the mixture becomes pale and airy. This step is crucial for achieving a soft sponge texture.
Don’t Overmix: When adding the dry ingredients, be gentle and fold the mixture rather than stirring vigorously. Overmixing can cause the cake to become dense.
Room Temperature Ingredients: Use room temperature eggs and milk for a smoother batter and better mixing.
Alternative Cream: If you prefer, you can replace the sour cream with whipped cream or a combination of whipped cream and mascarpone for a richer taste.
Decorating Options: Feel free to decorate the cake with grated chocolate, cocoa powder, or fruit like strawberries or raspberries for an added touch of elegance.
Storage:
Refrigeration: Store the cake in the refrigerator, covered, for up to 3 days. The sour cream filling needs to be kept cool to maintain its texture and prevent spoilage.
Freezing: You can also freeze the unfrosted cake layers for up to 1 month. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight before assembling and frosting.
Nutritional Facts (Per Serving, Based on 8 Servings):
Calories: 320-350 kcal
Protein: 7g
Fat: 18g
Carbohydrates: 40g
Fiber: 2g
Sugar: 25g
Sodium: 220mg
This chocolate sponge cake provides a good balance of fats, proteins, and carbohydrates, making it a satisfying and indulgent treat. While it’s not overly heavy, the richness from the eggs, oil, and cream gives it a luxurious feel.
Frequently Asked Questions (FAQs):
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