If you want to prepare a simple cake with few ingredients, this recipe is perfect for you. Delicate, light, and delicious, this cocoa cake is great as a snack with a cup of coffee or tea. This recipe is so easy and quick to make!
As I prepare this recipe, I am taken back to the beautiful summers of my childhood. This cake brings back fond memories of my mother who prepared it whenever we wanted something sweet or when we had friends over. It is so good, fluffy, and has a hint of lemon and vanilla flavor, which makes it perfect for hot summer days.
This sponge cake is a light cake made only with eggs, flour and sugar. No baking powder or butter!
Cherry is my favorite fruit for this dessert, but feel free to use any other fruit you would like, such as blueberries, raspberries, currants, strawberries, and so on.
6 large eggs, at room temperature
6 Tbsp granulated sugar, sifted
6 Tbsp all purpose flour
2 Tbsp cocoa, unsweetened
Zest from 1 lemon
1 tsp vanilla extract
250g cherries, pitted
powder sugar, to dust
1. Preheat oven to 180°C (350°F). Grease and line with parchment paper two loaf tins. In a small bowl combine the flour, and cocoa. Set aside.
2. With an electric mixer, beat the eggs with sugar until light and fluffy, and it has tripled in volume. Add vanilla and lemon zest. Using a rubber spatula, gradually and gently add the flour mixture.
3. Pour the batter into the prepared tins. Place cherries (or your favorite fruit) on top of the batter. Bake for 20-25 min, until toothpick inserted into the center comes out clean. Cool on a wire rack.
4. Dust with powder sugar and serve the cake as a snack with a cup of coffee or tea.
Note: If you wish to prepare this recipe without cocoa, eliminate the amount of cocoa and use 7 tablespoons of flour instead of 6 tablespoons.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag #felichiccuisine on instagram!
There is no love sincerer than the love of food - George Bernard Shaw