Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the vegetable oil, milk, and vanilla extract to the egg yolk mixture and beat until well combined.
5. Gradually add the flour mixture to the egg yolk mixture and mix until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Run a knife around the edge of the cake to loosen it from the pan, then invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 385
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Sodium: 150mg
Sugar: 36g
Substitutions for ingredients:
- You can use any type of chocolate chips you prefer, such as milk chocolate or dark chocolate.
- You can substitute the vegetable oil with melted butter or coconut oil.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter.
- Replace the chocolate chips with white chocolate chips or butterscotch chips.
- Add a teaspoon of cinnamon or pumpkin pie spice to the batter for a fall-inspired flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy cake.
- Use room temperature eggs for best results.
- Do not overmix the batter or the cake will be tough.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with whipped cream and fresh berries.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked. Bake for an additional 5-10 minutes.
- If the cake is dry, it may have been overbaked. Check the cake 5-10 minutes before the recommended baking time.
Food safety advice:
Make sure to properly store the cake to prevent spoilage.
Food history:
Sponge cake is a classic dessert that originated in Europe in the 16th century.
Flavor profiles:
This chocolate chip sponge cake is sweet, light, and fluffy with a rich chocolate flavor.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A