Chocolate sponge cake like Easter cake: made without yeast

If you're not sure you can handle yeast dough for Easter cake, the next option is for you. There is no need to make a dough and knead the mass by hand. It is based on regular beaten eggs.

The idea of making a fluffy chocolate sponge cake like Easter cake is published on the simeynuyblog 's Instagram cooking page. You can decorate it to your liking.

Ingredients:

• eggs – 6 pcs.
• sugar – 190 g (95 g for yolks and 95 g for whites)

• a little salt
• butter – 135 g (can be replaced with soft butter)
• cocoa – 55 g
• boiling water – 130 g
• flour – 150 g
• starch – 30 g
• baking powder – 1 pack (12 g)

Method of preparation:

1. Separate the yolks from the whites – the egg white bowl should be dry and clean.

2. Add salt to the whites and beat until foamy, then gradually add sugar and continue beating until stiff peaks form.

3. Beat the egg yolks with the sugar until fluffy white.

4. Add the oil to the yolks and sift in the cocoa. Mix well with a whisk.

5. Pour in the boiling water and stir again.

6. Add the egg whites to the finished mass and mix with a spatula until smooth.

7. Sift the flour, starch and baking powder.

8. Stir the dry mixture into the chocolate mixture in parts so that there are no lumps, from the bottom up and shake.

8. Cover the mold with a diameter of 18-20 cm with foil or parchment, do not grease.

9. Bake in a preheated oven at 150-170 degrees for 50 minutes.

10. The finished sponge cake should cool in the mold for 5 minutes.

1. Then remove it from the mold and place it on a wire rack. When it is warm, wrap it in foil and put it in the refrigerator for 6 hours.