Celebrate a classic baking triumph with this Perfectly Fluffy and Tall Chocolate Sponge Cake, masterfully blended with the delightful twist of fruit jam. Achieving just the right height and texture, this cake offers a sumptuous, moist bite every time. Infused with a choice of plum, cherry, or strawberry jam, it serves not only as a treat to the senses but also as a nostalgic nod to the simple joys of childhood desserts.
Why You’ll Love This: This chocolate sponge cake excels in both flavor and texture, providing a rich cocoa base that perfectly complements the sweet and tangy notes of the fruit jam. The rum essence adds a subtle depth that enhances the overall taste, making each slice a complex and enjoyable experience. Whether served at a casual gathering or as a special dessert, this cake is sure to leave a lasting impression with its delightful flavor and impeccable softness.
Perfect Occasion: This versatile cake is a fantastic choice for a wide range of occasions—from family reunions to festive celebrations or even as a comforting treat to enjoy on a quiet evening. Its universal appeal and satisfying richness make it a go-to dessert for any event where you want to bring a touch of warmth and sweetness.
Decoration Tips:
- Glossy Glaze: Top the cake with a shiny glaze to enhance its visual appeal and add an extra layer of sweetness.
- Fresh Fruit Topping: Arrange slices of fresh plums, cherries, or strawberries on top to mirror the flavor of the jam used within and add a burst of color.
- Dust with Cocoa: A light dusting of cocoa powder or powdered sugar right before serving can give this cake an elegant finish.
Ingredients:
- 600g flour
- 10g baking powder
- 7g baking soda
- 200g sugar
- 60g cocoa powder
- 4 eggs
- Rum essence (or your choice)
- 200ml oil
- 250ml milk
- 300g fruit jam (plum, cherry, or strawberry)
Recipe:
- Dry Ingredients: In a large bowl, mix together flour, baking powder, baking soda, sugar, and cocoa.
- Wet Ingredients: In a separate bowl, whisk together eggs, oil, milk, and rum essence until smooth.
- Combine: Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the fruit jam without overmixing to maintain a light texture.
- Bake: Pour the batter into a greased baking pan and bake at 180°C (356°F) for about 45 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Allow the cake to cool before slicing. Serve as is or with a dollop of whipped cream for an extra indulgent touch.
Indulge in the rich, nostalgic flavors of this Perfectly Fluffy and Tall Chocolate Sponge Cake, and let it take you back to the cherished memories of home-cooked desserts.