I’m not going to lie, I have been known to skip a meal and go straight to dessert. I’m not proud of it, but not ashamed of it either! There are days where nothing beats a great cup of freshly brewed espresso with a homemade baked treat straight from my oven.
This cake is one of my favorites. It’s essentially a chiffon cake that I put an Italian twist to it. It’s super light, spongy and so delicate. It goes well with a scoop of vanilla gelato and a shot or two of espresso, or a hot home made latte. And that to me, is a meal in itself.
Below are the step by step instructions, don’t let the number of steps intimidate you. Make this a few times, and you will have a great handle on how to make this great treat!
Espresso Dark Chocolate Sponge Cake
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup vegetable oil
6 large eggs, separated
3 tablespoons shaved dark chocolate (about 1 oz)
2 tablespoons instant espresso powder
3/4 cup freshly brewed espresso, cooled off
1 teaspoon pure vanilla extract Directions
- Preheat oven to 325 degrees.
- In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.
- Make a well in center of flour mixture and add oil, egg yolks, dark chocolate, espresso powder, brewed espresso and vanilla extract. Whisk batter until smooth.
- With an electric mixer on high speed, whisk egg whites until soft peaks form.
- With the mixer still on, gradually add the remaining 1/2 cup sugar to egg whites and continue mixing until stiff peaks form.
- Scoop about 1 – 2 cups of the egg whites and add them to the batter. With a hand whisk, incorporate them well into the mixture to loosen it up a bit. Do not over-mix.
- Now using a rubber spatula, gently fold the remaining half of egg whites into batter. Fold them in gently so as not to deflate them. Mix until no white streaks remain.
- Pour batter into an ungreased 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, about 55 – 60 minutes.
- Remove from oven; invert cake onto a baking sheet and let cool completely.
- Run a sharp knife around edges to release cake. Plate & serve.
What to Pack for Italy
Cosa Mettere in Valigia per l'Italia
Everyone is always asking me what they should pack for Italy,
so I’ve created a quick reference guide that you can use for your next trip.
Hint: You don’t need nearly as much as you think you do!