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Russian · Desserts
Chocolate Sponge Cake
An airy chocolate sponge cake with a delicate cream of sour cream and boiled condensed milk. A simple and impressive dessert to serve with tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Preheat the oven to 350°F (180°C).
2
Whisk the eggs with the sugar until smooth.
3
Add the kefir, baking soda, cocoa powder, and baking powder, then mix well.
4
Gradually incorporate the flour, thoroughly mixing the batter.
5
Pour the batter into a 9-inch (22 cm) cake pan lined with parchment paper.
6
Bake for 40 minutes, testing for doneness with a toothpick.
7
For the frosting, whip the sour cream together with the boiled condensed milk.
8
Cut the cooled sponge cake horizontally into 2 to 3 layers.
9
Spread the cream evenly between the layers.
10
Refrigerate the cake for 4 to 6 hours to let it set and soak through.
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