Johnny Cake

On St. John's Day, I made this cake because it has become the family dessert for anniversaries over the past few years. I've prepared it many times – it's a classic cake with a cocoa sponge, vanilla cream, and a sprinkle of toasted nuts, which I can make without stress even when I'm short on time. Plus, it slices well and doesn’t crumble, even though it’s not the most "fancy" in appearance.

Quick Info

Total Time: About 2 hours (including cooling the sponge and cream)
Preparation Time: 30-40 minutes
Baking Time: 30 minutes (sponge)
Servings: 12-14 slices
Difficulty: Medium
Recipe Type: Birthday cake, classic homemade dessert

Ingredients

For the sponge:
7 eggs
1 and a half cups sugar
1 and three-quarters cups flour
1 cup oil
1 packet baking powder
Juice of 1 lemon
A pinch of salt
Rum essence
2 tablespoons cocoa

For the vanilla cream:
5 egg yolks
12 tablespoons sugar
6 tablespoons flour
1 liter milk
Vanilla sugar
Vanilla essence
50 g margarine (like Rama)
1 cup toasted and ground nuts

For the syrup:
2 cups water
2-3 tablespoons sugar
Rum essence

For decoration:
Coconut
(a few tablespoons, for sprinkling)
A little cocoa (added to the cream for the exterior)

Preparation Method

1. Sponge

1.1. Separate the eggs. In a large bowl, beat the egg whites with the sugar until the sugar completely dissolves and a firm, glossy foam forms.
1.2. Add the egg yolks one at a time, mixing after each addition.
1.3. Dissolve the baking powder in the lemon juice (or in a little vinegar, if you prefer). Pour it over the egg mixture.
1.4. Add the salt and oil, then gradually incorporate the sifted flour.
1.5. Add the rum essence, and finally fold in the cocoa.
1.6. Pour the mixture into a greased cake pan lined with parchment paper.
1.7. Bake in a preheated oven at medium heat for about 30 minutes. Check after 25 minutes with a toothpick – it should come out clean.
1.8. Remove the sponge onto a towel and let it cool completely before slicing.

2. Vanilla Cream

2.1. Place the egg yolks, sugar, and flour in a saucepan and gently mix with a whisk.
2.2. Gradually pour in the cold milk, a little at a time, to avoid lumps. Mix until everything is homogeneous.
2.3. Place the saucepan over low heat and stir constantly. At first, the cream may seem more liquid, but it will start to thicken after a few minutes. If lumps form, stir vigorously. In the end, it should have a thick, pudding-like consistency.
2.4. Set the cream aside and let it cool to room temperature.
2.5. Once completely cooled, cream the margarine until fluffy, then incorporate it into the cream.
2.6. Add the toasted and ground nuts, vanilla sugar, and vanilla essence. Mix well.

3. Syrup

3.1. Place the sugar in a small pot and let it melt and caramelize slightly (without burning).
3.2. Carefully pour the two cups of water over the caramelized sugar, being cautious not to splash (the sugar will bubble). Allow the caramel to dissolve completely, then turn off the heat.
3.3. Once the syrup has cooled, add the rum essence.

4. Assembly

4.1. Cut the cooled sponge into three equal horizontal layers.
4.2. Place the first layer on a serving platter and soak it with the caramel syrup.
4.3. Spread an even layer of vanilla cream with nuts.
4.4. Continue with the second sponge layer, soak it, and cover with another layer of cream.
4.5. Place the last sponge layer, soak it, and cover the top and sides of the cake with the remaining cream, mixing in a little cocoa for color.
4.6. Sprinkle coconut on top.

Why I Make This Recipe Often

I love it because it doesn’t have any difficult steps, and I can prepare the cream and sponge simultaneously. It slices easily, and the sponge doesn’t become crumbly. It remains tasty even the next day and doesn’t require complicated ingredients.

Tips and Variations

Tips

For the sponge, it's important to beat the egg whites well with the sugar – this will give you an airy sponge.
The vanilla cream thickens quite quickly towards the end, so don’t leave the pot unattended.
The sponge is easier to cut if you let it cool completely, at least 30-40 minutes.
If you find the cream too soft, you can chill it in the fridge for a bit before assembling the cake.

Substitutions

The margarine in the cream can be replaced with butter if you don’t have restrictions.
You can use brown sugar for the syrup for a more intense flavor.
Rum essence can be swapped with almond essence if you prefer a different flavor.

Variations

The cream can also be made without nuts if you want it to be simpler.
For decoration, instead of coconut, you can use ground nuts or grated chocolate.
If you want a darker sponge, double the amount of cocoa.

Serving Ideas

The cake is good on its own, but you can serve it with a dollop of whipped cream or a few slices of fresh fruit, especially in season.

Frequently Asked Questions

1. Can I make the sponge a day in advance?

Yes, the sponge can be baked a day ahead and kept wrapped in foil to prevent it from drying out.

2. How dark should the sugar be caramelized for the syrup?

Don’t let it burn, just until it turns golden. If it’s too dark, the syrup can be bitter.

3. Does the cream curdle if I use butter instead of margarine?

No, as long as the butter is at room temperature and you incorporate it gradually, the cream won’t curdle.

4. Does the sponge work well in a classic cake pan?

Yes, it works in a round pan with a diameter of 26-28 cm.

5. Can I use whole wheat flour for the sponge?

You can try, but the sponge will be denser and may absorb the syrup differently.

Nutritional Values

Estimation for one slice (out of 14): approximately 320-350 kcal. Carbohydrates: 42-45 g, protein: 7-8 g, fats: 13-15 g. These are approximate values, depending on the type of margarine/butter used and how much cream you put on each slice.

Storage and Reheating

The cake keeps well in the fridge, covered, for up to 3 days. The sponge remains moist due to the syrup. It’s not suitable for reheating; it’s served cold or at room temperature. If there are leftovers, store them in a container with a lid to prevent absorbing odors from the fridge.

 Ingredients: Base: 7 eggs, 1 and a half cups of sugar, 1 and three-quarter cups of flour, 1 cup of oil, 1 packet of baking powder, a pinch of salt, juice from 1 lemon, rum essence, 2 tablespoons of cocoa. Cream: 5 egg yolks, 12 tablespoons of sugar, 6 tablespoons of flour, 1 liter of milk, vanilla sugar, vanilla essence, 50 g of margarine, 1 cup of roasted ground walnuts. Syrup: 2 cups of water, 2-3 tablespoons of sugar, rum essence.

 Tags:  vanilla cream cake nut cake