Vanilla and Chocolate Sponge Cake

This chocolate and vanilla sponge cake ha sido un éxito en casa este verano. Porque sí, hemos seguido horneando para tener desayunos y meriendas caseras y deliciosas.

Now that we're entering autumn, I'm sure you'll be keen to try it. We've made it as a sponge cake, in the beautiful Classic mold Fluted Loaf by Nordic Ware, which I've also gifted more than once, but you can bake it in another pan like the Emile Henry tall mold or the Le Creuset rectangular mold... Or turn it into a beautiful vanilla and chocolate bundt cake simply by using a Bundt pan with a center tube so characteristic of Nordic Ware molds!

It's a golden mold so eye-catching that it always draws an exclamation when seen for the first time. This recipe is very simple and always turns out well; kids love it, since it's the homemade version of a well-known commercial cake, does it ring a bell?

Nordic Ware Molds

Ingredients

• 280 g of pastry flour
• 4 eggs
• 180 g of sugar
• 160 g of olive oil
• 180 ml of whole milk
• 1 cc of vanilla paste or vanilla extract
• 1 cc of baking powder
• 1 pinch of salt
• 80 g of dark chocolate

Preparation

1. En a large mixing bowl We mix the dry ingredients: flour, baking powder, and salt, and set aside.
2. Beat the eggs with the sugar and vanilla paste until light and fluffy.
3. Add the olive oil and whisk until incorporated.
4. Add the dry ingredients and the milk in 5 additions, starting and ending with the dry ingredients.
5. We divide the dough into two approximately equal parts.
6. We melt the dark chocolate in the microwave and, once it has reached room temperature, add it to the second batter. Using a spatula, fold it in with gentle, sweeping motions until incorporated.
7. We grease the Nordic Ware mold or another rectangular (such as el tall Emile Henry mold or the Le Creuset rectangular baking pan) with butter or cooking spray and fill it by adding the two batters alternately, creating lines but trying to keep them from mixing. It doesn't need to be even or symmetrical; quite the opposite.
8. With the mold already filled with dough, we'll give it a few taps on the countertop so the dough perfectly fills any possible air pockets.
9. Place the pan in the oven ( preheated to 170º C ) for 55-60 minutes, or until a toothpick inserted into the bundt comes out clean.
10. Remove the pan from the oven and set it on wire racks at room temperature for about 10 minutes. After this time, remove it from the pan and, again on the wire racks at room temperature, leave it until it cools completely.

You can cover the cake with a glaze made from one tablespoon of cream and half a cup of powdered sugar, whisked. It’s beautiful the way it runs into the ridges, and it’s absolutely delicious.

NOTE: Remember that I made it as a rectangular sponge cake, but by following the exact same recipe, quantities, and steps you can make it in a Bundt pan with center tube so distinctive of Nordic Ware molds, to turn it into an unbeatable and beautiful vanilla and chocolate bundt cake.