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Cocoasa – a simple cake recipe with fluffy egg whites and aromatic filling

I usually make Cocoasa when I have eggs that need to be used quickly or if I want a quick dessert without creams or complicated layers. It’s easy to make with the ingredients you typically have at home, and that slightly asymmetrical shape has its charm – it doesn’t have to come out perfect. No sophisticated techniques are needed, and the result is always the same: the cake rises beautifully and develops a thin crust, while the inside remains soft and fragrant.

Quick Info

Total time: approx. 1 hour 10 minutes
Preparation: 15-20 minutes
Baking: 50 minutes
Servings: 10-12 slices, depending on the shape and how you cut
Difficulty: easy
Recipe type: homemade cake, no frills, good for any occasion

Ingredients

7 eggs
7 tablespoons granulated sugar
2 packets vanilla sugar
8 tablespoons flour
30 ml oil
70 ml milk
1 packet baking powder
essences (rum or vanilla, to taste)
chopped orange peel or candied fruit, optional
1 tablespoon cocoa powder
1 packet powdered sugar (for decoration)
1 pinch of salt

Preparation method

1. Separate the eggs, placing the yolks in one bowl and the whites in another.

2. Add the granulated sugar, vanilla sugar, baking powder, and oil to the yolks. Mix well with a wooden spoon or whisk until the mixture lightens in color. No mixer is needed, but it should be smooth.

3. Gradually incorporate the milk, stirring continuously. Add the flour gradually, sifted, and continue to mix to avoid lumps.

4. Add your preferred essences and the orange peel or candied fruit, if using. Gently mix and set the batter aside.

5. Sprinkle a pinch of salt over the egg whites and beat them until stiff peaks form (3-5 minutes). The egg whites should hold their shape on the whisk or not run out of the bowl.

6. Pour the yolk mixture over the egg whites. Gently fold together from the bottom up to avoid losing the volume of the whites.

7. Prepare the baking pan. For a bundt pan or any tall-sided pan, you can use parchment paper, especially if it’s not silicone. I usually use a silicone rose-shaped mold – it doesn’t stick and doesn’t need greasing.

8. Pour about 80% of the batter into the pan. In the remaining batter, mix in the tablespoon of cocoa powder, then place this part in the center of the pan over the already poured batter. You can level it slightly with a spoon, but don’t overdo it – the cocoa will spread on its own while baking.

9. Place the cake in the preheated oven at 200°C. For me, 50 minutes is sufficient. It’s important not to open the oven door too early. The cake is done when a toothpick inserted in the middle comes out clean.

10. Remove the pan from the oven and let the cake cool. It’s best to cover it with a towel while it cools to prevent it from drying out on the surface.

11. Once completely cooled, carefully remove from the mold and dust with powdered sugar.

Why I make this recipe often

It’s one of the quickest sponge cakes I can make anytime. The ingredients are handy, it doesn’t require attention to measurements or complicated techniques. It keeps well for 2-3 days, doesn’t dry out quickly, and can be easily adapted to what you have at home.

Tips and Variations

Tips

Beat the egg whites separately; that’s the only requirement to ensure fluffiness.
If using a metal pan, line it with parchment paper – it comes out easier.
Don’t overmix the batter after combining with the egg whites, just enough to blend.
When cooling, cover the cake with a towel to keep it tender on the outside.

Substitutions

You can replace the orange peel with candied fruit or raisins, if you prefer.
For essences, anything you have on hand works – rum or vanilla.
Milk can also be plant-based, but the final taste will be slightly different.

Variations

If you don’t have cocoa or don’t want a color contrast, you can skip the cocoa part and use the plain mixture.
You can add chocolate chips or nuts at the end if you want something denser inside.
For a stronger flavor, you can use natural orange extract.

Serving Ideas

It goes well as a dessert with coffee or tea, plain or with fresh fruit on the side.
It can be a good snack for lunch or breakfast, possibly with plain yogurt.

Frequently Asked Questions

Can I use only granulated sugar, without vanilla sugar?
Yes, but you lose a bit of flavor. You can add more vanilla essence if you have it.

If I don’t have a bundt pan, can I bake in another pan?
Yes, but it needs to be a pan with tall sides, so it doesn’t overflow while rising. Check the baking time as it may need 5-10 minutes more or less, depending on the pan.

How do I know the cake is baked?
Use the toothpick test – if it comes out clean from the middle, it’s done. Don’t open the oven before 40 minutes to avoid collapsing the cake.

Can I add more cocoa?
Yes, but if you add more than a tablespoon, take from the white mixture and mix gradually, otherwise it may not rise as well.

Can the cake be frozen?
I don’t recommend it. It changes texture upon thawing and loses that fluffy structure.

Nutritional Values

Estimate for one serving (1/12 of the cake): approximately 160-180 kcal. Contains about 4 g protein, 4-5 g fat, 28 g carbohydrates per slice. Values are approximate and can vary depending on how much sugar or candied fruit you use.

Storage and Reheating

The cake keeps well at room temperature, covered with a clean towel or in a lidded container, for up to 3 days. I don’t recommend reheating in the oven or microwave, as it may dry out. If you have leftover pieces, you can keep them in the fridge, but it’s best enjoyed fresh.

That’s it. Cocoasa is the kind of cake you make quickly, turns out consistently, and is easy to adapt to what you have at home.

 Ingredients: 7 eggs 7 tablespoons of sugar 8 tablespoons of flour 30 ml of oil 70 ml of milk 1 baking powder essences 2 packets of vanilla sugar 1 tablespoon of cocoa diced orange peel or candied fruit 1 packet of powdered sugar 1 pinch of salt