Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cocoa-vanilla sponge cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cocoa-Vanilla Sponge cake is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Cocoa-Vanilla Sponge cake is something that I have loved my entire life. They are nice and they look fantastic.

Our tasty take on the traditional sponge cake! Try it out with some ice cream and enjoy the perfect dessert! Keywords: Greek cake, greek vanilla and cocoa sponge cake, Victoria sponge.

To begin with this recipe, we have to prepare a few ingredients. You can have cocoa-vanilla sponge cake using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cocoa-Vanilla Sponge cake:

1. Make ready For the dough:
2. Make ready eggs
3. Take icing sugar
4. Make ready all purpose flour
5. Prepare warm water
6. Get Sunflower oil
7. Take Cocoa powder
8. Make ready baking powder
9. Take For the cream:
10. Prepare vanilla custard powder
11. Prepare milk
12. Take butter
13. Take icing sugar
14. Take Food Coloring (Red)
15. Make ready Chocolate coating:
16. Make ready dark chocolate
17. Make ready Sunflower oil

Cocoa Sponge Cake with Whipped Cream and Raspberries, cherries. Sponge cake on a light background. Volcano chocolate soufle served with vanilla ice cream with raspberry syrup. Steamed sponge cake with pandan coconut pastry cream (Mount Fuji sponge cake).

Instructions to make Cocoa-Vanilla Sponge cake:

1. We make the sponges dough first. Separating the eggs to yolks & whites, then whisk the whites till it’s thick foam.
2. Blending the egg yolks with icing sugar, slowly adding the warm water and oil. Blending these ingredients well, then adding the all purpose flour & baking powder. Finish this step by stirring the egg white whisked foam into the sponge cream dough
3. The half of the sponge cream dough got poured into a baking form that prior was buttered & floured to prevent the stick to the form. This the baking form used to this cake
4. We stir the 2 tbsp cocoa powder to other half of the sponge dough cream. Extra 1-2 tbsp water & another tbsp of Sunflower oil. Pouring this cocoa sponge dough cream into another baking form, just like before.
5. In a preheated oven on 180C° we bake them for roughly 25-30 minutes.
6. Meanwhile we make the cream between the sponge slices. To this we cook the custard powder & the milk, stirring it continuously. Until the custard cream is cooling down, we blend the butter & icing sugar. After the Custard totally cooled, spoon it into the butter/icing sugar cream….added some red food colouring as well to the cream to have a distinct colour.
7. Slice the sponges into 1-1.5 cm slices.
8. Let’s stick those slices together with butter-custard cream. White/Black slice follow each other like this…
9. Melting the chocolate in bowl over boiling water, with the oil and pour on the top of sponge cakes
10. Just place them into the fridge till the chocolate is solid. Serving it by cut them in 45° angle slices

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