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Sponge cake with nougat

updated

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Ingredients for 1 servings:

  • 250 g margarine or soft butter
  • 5 eggs
  • 200 g sugar
  • 1 tbsp cocoa powder
  • 200 g nougat
  • 375 g flour
  • 2 tsp, leveled baking powder
  • 250 ml milk
  • e.g. chocolate glaze or powdered sugar for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Beat margarine or butter, eggs, and sugar until fluffy. Cut the nougat into small cubes (melting is not necessary) and add to the mixing bowl with the cocoa powder. Combine the flour and baking powder and sift into the mixing bowl. Then pour in the milk while stirring. Mix in the mixing bowl on high for 2-3 minutes until a smooth batter forms. Bake in a bundt pan (or springform pan with a tube insert, 24 or 26 cm in diameter) at 175°C for about 1 hour. Once cooled, drizzle with chocolate glaze or dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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