Sponge cake with sparkling wine, tangerines, coconut flakes & chocolate
ingredients
- 160 g margarine
- 260 g of sugar
- 2 pck vanilla sugar
- 2 eggs
- 1 tin of tangerines incl. Juice (= 312 g)
- 600g of flour
- 200 g (vanilla) yogurt or a cup of sour cream
- 400 ml sparkling wine
- 200 g of chocolate
- 50 g coconut flakes
Fat to grease the mold, powdered sugar to decorate
preparation
Beat eggs and margarine until foamy.
Add sugar and vanilla sugar and beat until fluffy.
Stir in yogurt OR sour cream.
Mix flour and baking powder and stir.
Add the sparkling wine and juice of the tangerines and mix well.
Pound the chocolate and fold it together with the tangerines and coconut flakes (if you do not like the tangerines in one piece, do not simply lower them but stir with the mixer, then they will disintegrate).
Put everything in a greased cake pan and bake for about 45 minutes (depending on the oven and the temperature.) I take the middle rail and 180 degrees air circulation, but since I usually have a smaller cake (to give away?) And a larger baking, must at one bigger shape will probably be baked a bit longer.
Chopsticks to see if the cake is ready.
If it gets too dark, cover with aluminum foil and continue baking.
After cooling, dust with icing sugar.
The cake sounds more elaborate than it is, ultimately you only need one bowl and you just have to admit everything bit by bit. Very simple. I hope you like it.
Extra:
Mandarins can also be replaced with sour cherries, peaches or pineapple. Anyone who likes to mix some cocoa powder (I've done this time and found to be good). If children are supposed to eat champagne, maybe replace it with some fruit juice.
