Traditional Egyptian Sponge Cake
A light, airy sponge cake passed down through generations of an Egyptian family. Made with just eggs, sugar and flour, this simple yet generous recipe produces a soft, fluffy cake that can be enjoyed plain or topped with chocolate sauce.
Ingredients
Sponge Cake
- 9 eggs
- 400 g / 2 cups sugar
- 250 g / 2 cups plain (all purpose) flour
Chocolate Sauce (Optional)
- 85 g / 0.5 cups sweetened baking chocolate
- 1 tbsp milk or cream
- 2 tsp rum or liquor of choice
Instructions
Make the sponge
- Preheat the oven to 175°C (350°F).
- Crack the eggs into a large bowl.9 eggs
- Whisk until the mixture turns pale and light in colour.
- Gradually add the sugar and continue whisking until the batter looks airy and fluffy.400 g / 2 cups sugar
- Slowly fold in the flour, taking care not to knock out the air from the batter.250 g / 2 cups plain (all purpose) flour
- Pour the batter into a non-stick cake tin, or a tin lightly greased with butter.
- Bake for 30–50 minutes, depending on your oven. Do not open the oven door during baking, as this may prevent the cake from rising properly.
- The cake is ready when a knife inserted into the centre comes out clean.
Make chocolate sauce (optional)
- Melt the chocolate gently.85 g / 0.5 cups sweetened baking chocolate
- Stir in the milk (or cream) and rum until a thick, smooth sauce forms.1 tbsp milk, 2 tsp rum
Serve
- Serve the cake plain or drizzled with chocolate sauce.
Notes
Just a warning, the recipe for this cake is for an army, so it might be good to cut it in half if you're worried about finishing it.
