How to make
The ingredients for this delicious Chocolate Sponge Cake should be at room temperature.
Melt the coconut oil and leave it to cool.
In a bowl, beat the eggs with a pinch of salt with a mixer on high speed for 5-6 minutes. The eggs should have tripled in volume.
Then add the cooled but runny coconut oil. Stir, just enough to combine the ingredients.
Add the condensed milk and mix again.
Mix all the dry ingredients (flour, cornstarch, cocoa and baking powder) and sift them.
Start adding them to the mixture in parts, while stirring with a spatula.
Finally, add the finely grated peel of half an orange and the chocolate drops.
If you don't have chocolate drops cut the same amount of chocolate into small pieces.
The chocolate can be milk, dark or white - it's a matter of preference and taste.
Give it a final stir and pour the cake mix into a baking mold, which has been spread with butter and sprinkled with flour.
The mold I used has a diameter of 8″ (20 cm).
Put the sponge cake to bake in an oven heated to 340°F (170°C) for 30 minutes, until it is fully baked. Check it, because every oven is different.
Remove the baked sponge cake from the mold and cool it on a wire rack.
If desired, you can sprinkle it with powdered sugar or cover it with a little melted chocolate.
I had white chocolate drops and layered them on top of the still hot sponge cake. After a few minutes, the chocolate will melt slightly.
A wonderful chocolate sponge cake with condensed milk is obtained!
