Chocolate Cinnamon Sponge Cake

Whip the eggs with the sugar until pale and fluffy, about 8–10 minutes.

Add the milk, cream, and vegetable oil, mixing until smooth.

Sift together the flour, cocoa powder, baking powder, baking soda, and cinnamon.

Fold the dry ingredients into the wet mixture in 2–3 additions, stirring gently with a spatula.

Dissolve the coffee in hot water.

Pour the coffee mixture into the batter at the very end and mix until uniform.

Divide the batter evenly between 16–18 cm cake rings.

Bake at 170–175 °C for approximately 45–50 minutes.

Test for doneness with a skewer.