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Vanilla Sponge Cake With Chocolate Mocha Pudding

 
One serving costs about $0.69

$0.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 lunch,main course,main dish,dinner
spoonacular Score:53%

Spoonacular Score: 53%

 

Vanilla Sponge Cake With Chocolate Mocha Pudding might be just the dessert you are searching for. This recipe makes 12 servings with 614 calories, 15g of protein, and 9g of fat each. For 69 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. A mixture of two of lemon juice and 3 grains of 1 1/4 cups sugar, egg, a few grains of salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Vanilla Sponge Cake with Chocolate Frosting, Eggless Vanilla Sponge Cake with Chocolate Buttercream Frosting, and Vanilla Sponge Cake for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp amaretto
amaretto
1 tsp
1 tsp baking powder
baking powder
2 Tbsps
2 Tbsps cornstarch
cornstarch
1 large
1 large egg
egg
2
2  eggs
eggs
11 cups
11 cups flour
flour
1 cup
1 cup granulated sugar
granulated sugar
1.5 Tbsps
1.5 Tbsps ground coffee
ground coffee
0.75 tsps
0.75 tsps lemon juice
lemon juice
2 cups
2 cups milk
milk
2 tsps
2 tsps salt
salt
some
some salt
salt
6 oz
6 oz semi-sweet chocolate
semi-sweet chocolate
1 tsp
1 tsp vanilla
vanilla
1 cup
1 cup water
water
1 Tbsp amaretto
1 Tbsp
amaretto
1 tsp baking powder
1 tsp
baking powder
2 Tbsps cornstarch
2 Tbsps
cornstarch
1 large egg
1 large
egg
2  eggs
2
eggs
11 cups flour
11 cups
flour
1 cup granulated sugar
1 cup
granulated sugar
1.5 Tbsps ground coffee
1.5 Tbsps
ground coffee
0.75 tsps lemon juice
0.75 tsps
lemon juice
2 cups milk
2 cups
milk
2 tsps salt
2 tsps
salt
some salt
some
salt
6 oz semi-sweet chocolate
6 oz
semi-sweet chocolate
1 tsp vanilla
1 tsp
vanilla
1 cup water
1 cup
water

Equipment

plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
spatula
spatula
whisk
whisk
sieve
sieve
oven
oven
frying pan
frying pan
plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
spatula
spatula
whisk
whisk
sieve
sieve
oven
oven
frying pan
frying pan


Instructions

  1. To make the Sponge Cake:
  2. You will need a 10-inch ungreased tube pan.
  3. Preheat the oven to 325F (160C).
  4. Blend the flour, baking powder and salt in a small bowl and set aside.
  5. Put the 6 egg yolks in a very large mixing bowl and beat until they turn a pale lemony color. Beat in the sugar and continue beating until very thick.
  6. Beat in the dry ingredients in three additions, alternating with the water, vanilla and Amaretto if using. Scrape down the sides as necessary.
  7. With perfectly clean beaters, beat the egg whites with either the cream of tartar or a drop or two of freshly squeezed lemon juice and a few grains of salt (to stabilize the whites) until stiff peaks form (you should be able to turn the bowl over and they wont budge.
  8. Using a spatula, gently fold in about a quarter or a third of the whites into the cake batter to lighten it. Then gently fold in the rest of the whites in an additional two or three additions until all the whites are folded in and it is well blended (no huge chunks of whites remaining).
  9. Carefully pour the batter into the ungreased tube pan, gently shake the pan back and forth once or twice to make sure the batter is even in the pan, then bake for 55 60 minutes until done. (My old oven took 60 minutes, my new oven took 55). To tell when it is done, open the oven and gently press the top of the cake with a finger or two. If it feels or sounds airy or trying to figure out how to describe a feeling or sound like pssssffttt rather than firm like a marshmallow, let it go for another couple of minutes. Got it?
  10. Cool inverted for maybe 15 minutes before turning upright and easing out of the tube pan. Very carefully (it is a delicate cake) slide a thin metal spatula in up and down movements all around to loosen the sides then push the center tube with the cake up and out of the outside ring. Allow to cool completely. Then carefully, using the spatula, loosen the bottom and around the tube and have someone else help you flip the cake over onto your two hands, the other person must quickly loosen and lift the center tube up and out, place the serving plate onto the bottom of the cake and flip it back upright.
  11. For the Chocolate Mocha Pudding:
  12. In a large, heavy saucepan, stir together the whole egg, the egg yolk, the sugar and the cornstarch until thick, smooth and creamy. Set aside on an unused burner near where you will be heating the milk.
  13. In a medium-sized saucepan over medium heat, heat the milk with the coffee and the salt. Bring to a gentle boil. Remove the pan from the heat. If you used ground coffee beans, then quickly strain the hot milk through a fine sieve. Whisking the egg mixture without stopping, add a ladleful or two of the hot coffee-milk to the larger saucepan to heat the egg mixture without cooking the eggs. Add the rest of the hot milk to the egg mixture and whisk.
  14. Stir in the finely chopped chocolate until melted and blended.
  15. Place this saucepan over medium-high heat and cook, whisking constantly, for 4 to 6 minutes until the pudding is thickens and just starts to boil. Remove the pan from the heat immediately and quickly strain the pudding into a large bowl. Stir in the vanilla.
  16. Divide the pudding into 4 to 6 pudding bowls (I got 5 but shouldve made each portion smaller and really divided the pudding into 6 bowls as it is very dark and rich). Chill for at least 1 hour before serving. If not serving after this initial chilling, then cover with plastic wrap.
  17. Serve with the sponge cake and freshly whipped, just sweetened cream, just like my dad would have done.
  18. My dad also made pudding to fill his choux puffs with which he would make the size of small coffee cup saucers. Wow!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.69
Ingredient
1 tablespoon amaretto
1 teaspoon baking powder
2 tablespoons cornstarch
1 large egg
2 eggs
11 cups flour
1 cup granulated sugar
1.5 tablespoons ground coffee
¾ teaspoons lemon juice
2 cups milk
2 teaspoons salt
6 ounces semi-sweet chocolate
1 teaspoon vanilla
Price
$0.31
$0.03
$0.07
$0.31
$0.48
$1.83
$0.28
$0.20
$0.03
$0.66
$0.01
$3.83
$0.30
$8.33

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
615 Calories
15g Protein
9g Total Fat
115g Carbs
13% Health Score
Limit These
Calories
615
31%

Fat
9g
14%

  Saturated Fat
4g
28%

Carbohydrates
115g
38%

  Sugar
24g
27%

Cholesterol
49mg
17%

Sodium
573mg
25%

Alcohol
0.44g
2%

Caffeine
13mg
5%

Get Enough Of These
Protein
15g
31%

Selenium
45µg
65%

Vitamin B1
0.93mg
62%

Folate
217µg
54%

Manganese
0.98mg
49%

Vitamin B2
0.7mg
41%

Iron
6mg
36%

Vitamin B3
6mg
35%

Phosphorus
241mg
24%

Copper
0.37mg
18%

Fiber
4g
17%

Magnesium
56mg
14%

Zinc
1mg
10%

Calcium
94mg
9%

Potassium
308mg
9%

Vitamin B5
0.88mg
9%

Vitamin B12
0.32µg
5%

Vitamin D
0.77µg
5%

Vitamin B6
0.09mg
5%

Vitamin A
138IU
3%

Vitamin E
0.31mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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