Fluffy sponge cake with sparkling lemonade

Tip: tap a step to mark it as done.

1. Sponge cake with sparkling lemonade

   Sparkling lemonade gives the cake a delicate, fluffy texture and keeps the batter smooth and free of lumps. The baked cake stays moist and keeps well for several days.

2. Using a mixer, beat the eggs with the sugar and vanilla sugar. While beating continuously, slowly pour in the oil and lemonade, then beat in the flour mixed with the baking powder. Pour the batter into a baking pan or cake pan lined with parchment paper, or greased and dusted with flour. Bake at 175 °C (350 °F) for about 65 minutes. If it is not done yet, increase the temperature and bake for another 20 minutes.

   Let the cake cool before slicing, as it is delicate and tears easily.

   

3. Chocolate sponge cake

   This chocolate or cocoa cake works well for layer cakes and pairs well with frosting or jam.

4. Combine all the ingredients except the water and beat thoroughly. Slowly pour in the boiling water while stirring constantly. If the batter is too thin, add a little flour. Grease and flour a baking pan or round cake pan, pour in the batter, and bake at 180 °C (350 °F) for 60 minutes.

   

5. Hot milk sponge cake

   Hot milk sponge cake differs from a regular sponge cake mainly because hot milk is added to the batter. Its delicate texture makes it suitable for bublanina, a Slovak fruit-studded cake, as well as simple layer cakes.

6. Preheat the oven to 175 °C (350 °F). Line a baking pan or cake pan with parchment paper, which works better for this batter than greasing and flouring. Mix the flour with the baking powder and salt. Heat the butter and milk over low heat until the butter melts. The milk should be hot but must not boil.

   Meanwhile, beat the eggs with the sugar and vanilla sugar, then gently fold in the flour mixture. Slowly pour the hot milk and butter into the batter and bake at 175 °C (350 °F) for about half an hour.

   

Tip: This batter contains a lot of oil, so choose a neutral one, such as sunflower or canola oil. A strongly flavored olive oil would be noticeable in this delicate cake.

This recipe was translated from the Slovak original: Nadýchané piškótové cesto so sýtenou limonádou