Perfectly moist and tall chocolate sponge cake: a taste of childhood in every bite

Celebrate a triumph of classic baking with this perfectly moist and tall chocolate sponge cake, masterfully blended with the delicious touch of fruit jam. Achieving just the right height and texture, this cake delivers a sumptuous and moist bite every time. Infused with a choice of plum, cherry or strawberry jam, it not only serves as a feast for the senses, but also 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, offering 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 delicious flavor and impeccable smoothness.

Perfect opportunity: This versatile cake is a fantastic choice for many occasions, from family gatherings to festive celebrations or even as a comforting treat to enjoy on a quiet evening. Its universal appeal and satisfying richness make it a must-have dessert for any event where you want to bring a touch of warmth and sweetness.

Decorating tips:

• Glossy glaze: Cover the cake with a glossy frosting to enhance its visual appeal and add an extra layer of sweetness.
• Fresh fruit filling: Arrange slices of fresh plums, cherries or strawberries on top to reflect the flavor of the jam used and add a burst of color.
• Sprinkle with cocoa: A light dusting of cocoa powder or icing sugar just before serving can give this cake an elegant finish.

Ingredients:

• 600g flour
• 10 g baking powder
• 7 g of baking soda
• 200 g sugar
• 60 g cocoa powder
• 4 eggs
• Rum essence (or your choice)
• 200 ml of oil
• 250 ml of milk
• 300 g fruit jam (plum, cherry or strawberry)

Recipe:

1. Dry ingredients: In a large bowl, combine flour, baking powder, baking soda, sugar and cocoa.
2. Wet ingredients: In a separate bowl, whisk together the eggs, oil, milk and rum essence until smooth.
3. Combine: Gradually add the dry ingredients to the wet mixture until well combined. Add the fruit jam without overmixing to keep a light texture.
4. Cook: Pour the batter into a greased pan and bake at 180°C (356°F) for about 45 minutes or until a toothpick inserted comes out clean.
5. Let cool and serve: Let the cake cool before cutting. Serve as is or with a dollop of whipped cream for an extra indulgent touch.

Indulge in the rich, nostalgic flavors of this perfectly moist and tall chocolate sponge cake, and let it take you back to cherished memories of homemade desserts.