Vanilla Cocoa Sponge Cake Made in a Skillet
A fragrant dessert that's sure to wow your guests! A wonderfully delicious cake with a light, airy frosting — made from simple ingredients, no oven required!
Cooking method
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Step 1:
Gather the ingredients for this delicious sponge cake.
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Step 2:
Crack 3 eggs into a large bowl, add 150 grams of sugar, and beat until fluffy. Then add three and a half tablespoons of vegetable oil, 180 ml of room-temperature milk, a pinch of salt, and one teaspoon of vanilla sugar, and mix thoroughly.
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Step 3:
Sift 170 grams of flour into the bowl, add 30 grams of cocoa powder and 10 grams of baking powder, and mix well until smooth, giving you a batter of the right consistency.
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Step 4:
Grease a heated skillet with vegetable oil and pour in enough batter for one cake layer, spreading it evenly.
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Step 5:
Cover the skillet with a lid and cook the layer for seven minutes on one side.
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Step 6:
After seven minutes, flip the layer in the skillet and cook it for three minutes on the other side.
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Step 7:
Make the frosting base: put 400 grams of sour cream in a saucepan, add 150 grams of sugar, sift in 45 grams of starch, crack in 2 eggs, and mix thoroughly until smooth. Set the saucepan over below-medium heat and, stirring constantly with a whisk, cook the custard for ten minutes. Then let it cool, covering the saucepan with plastic wrap.
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Step 8:
Beat 200 grams of softened butter with a mixer until pale, adding one teaspoon of vanilla sugar. Then add the custard to the butter a little at a time, beating well until light and fluffy.
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Step 9:
Brush each cake layer with a coffee or tea soaking syrup.
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Step 10:
Spread a generous layer of frosting over the layers and stack the cake.
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Step 11:
Coat the whole cake in frosting, pipe on decorative stars, and top with fresh or frozen berries.
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Step 12:
This delicious skillet sponge cake, with its light, airy frosting and coffee-and-vanilla aroma, is ready to enjoy.
- A simple recipe for a budget-friendly cake made from very basic ingredients, with no oven — just a regular skillet — that even a beginner can handle. One advantage of this stovetop sponge over some others is that the layers don't sink in the pan the way they sometimes do in the oven.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
