This sponge cake is light and airy, not too sweet and tastes as delicious when fresh as when toasted
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 1 hourhr15 minutesmins
Total Time 1 hourhr25 minutesmins
Course cake, Dessert, sweet, sweets
Cuisine Italian, Trentino South Tyrol
½pack baking powder
Pre-heat the oven to 170°C (upper and lower heat). Line a baking tin (Ø 26 cm and approx. 10 cm high) with baking paper. Mix together flour and baking powder. Sieve the mixture so that the baking powder is evenly distributed. Separate the eggs. Beat the egg whites with half of the sugar until stiff.
Beat the egg yolks with the other half of the sugar until you create a light-coloured mixture. Alternately, add flour and milk to the mixture. Then, add the salt. Gradually stir in the oil, one-third at a time. Make sure to wait until the dough has fully absorbed the first third of oil before adding the next. Finally, carefully fold in the beaten egg white with a whisk.
Melt the chocolate in a bain-marie or in a microwave, and let it cool down for a while. In the meantime, pour the dough into the baking tin. Pour the chocolate over the surface of the cake and immediately draw a star-shaped pattern onto it with a small stick (a chopstick would be perfect) – this will look like a small decoration once the cake is baked. Bake the torta in a pre-heated oven for 70-75 minutes (don’t forget the toothpick test). Leave it to cool and enjoy!