Have you ever thought of adding your favourite watermelon as the main ingredient in a cake? Yes, you read that right. Watermelon sponge cake is not only an original and delicious option, but it’s also perfect to enjoy for breakfast or as a snack. With its smooth texture and subtle flavour, it’s a dessert that will surprise everyone at home. Here’s how to make this delicious cake.
Ingredients for making watermelon sponge cake
- 2 cups fresh watermelon (cut into small cubes)
- 2 cups of wheat flour
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 sachet baking powder (baking powder)
- 1 teaspoon vanilla essence
- A pinch of salt
- Lemon or orange zest (optional for a citrus zest)
Elaboration
Let’s get to work with the watermelon sponge cake!
- Watermelon preparation: Start by preparing the watermelon. Make sure it is well ripe for a sweeter taste. Remove the seeds and cut the flesh into small cubes. Then mash it lightly with a fork or food processor, but do not mash it into a puree. It is important to keep some small pieces to give texture to the cake.
- Mix the dry ingredients: In a large bowl, sift the flour together with the baking powder and the pinch of salt. This will help make the cake fluffier and prevent lumps from forming. If you decide to use lemon or orange zest, add it at this step to give the cake an extra touch of freshness.
- Preparation of the wet mixture: In another bowl, beat the eggs together with the sugar until the mixture is fluffy and pale in colour. Then add the vegetable oil and vanilla essence, and mix well until all ingredients are combined.
- Incorporating the watermelon: Add the crushed watermelon to the wet mixture and stir gently to distribute it evenly. Be careful not to overmix so that the texture of the small pieces of watermelon is not lost.
- Mixing the mixtures together: Gradually fold the dry ingredients into the wet mixture, using a spatula or wooden spoon. Use an encircling motion to keep the dough fluffy.
- Baking: Preheat the oven to 180 °C. Grease and flour a cake tin and pour the batter into it, making sure it is evenly distributed. Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean.
- Cooling and serving: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes before unmoulding. Then place it on a wire rack to cool completely. Serve alone or with a dollop of whipped cream or vanilla ice cream.
This watermelon sponge cake is perfect to enjoy at any time of the day. Its fresh flavour and spongy texture make it an ideal option to surprise your loved ones with something different. Dare to try it and add a summery touch to your table!
