I didn’t have so much time to prepare new recipes because of the summer vacation and then being back to the routine, but I’m hoping to post more very soon.
I’m also preparing some gastronomic guides that I’m sure you’ll like them.
This sponge cake is very easy, it’s delicious and it’s original.
Ingredients:
3 eggs
1 natural yoghourt (115 g/4 oz.)
80 g of white sugar (2.8 oz.)
50 g of coconut sugar (1.8 oz.)
150 g of flour (5.3 oz.)
16 g of baking powder (0.6 oz.)
100 ml of sunflower oil
20 g of cocoa powder (0.7 oz.)
1.5 teaspoons of matcha tea
2 tablespoon of flour
Preheat the oven at 180ºC (356ºF).
Mix the 150 g of flour and the baking powder, sift and reserve.
Beat the eggs with the sugar until it gets foamy.
Add half of the dry ingredients and mix.
Add the yoghourt.
Add the rest of the dry ingredients, and finally, the oil.
Beat until the blend is homogeneous.
Split the blend in two (if you want to be very precise you can weigh it).
Add the cocoa to one part and the matcha tea and 2 tablespoons of flour to the other.
Put the mixture in a mold, previously greased, alternating one blend with the other, and bake for 25-30 minutes or until a tooth stick comes out clean. Remember not to open the oven before time, so it rises correctly.
Put it on a rack until cool.
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