Have you ever thought about using your favourite watermelon as the main ingredient in a sponge cake? Yes, you read that right. Watermelon sponge cake isn’t just an original and delicious choice; it’s also perfect for breakfast or as a snack. With its smooth texture and subtle flavour, this dessert is sure to impress everyone at home. Here’s how to make this delicious sponge 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!
- Preparing the watermelon: Start by preparing the watermelon. Make sure it is fully ripe for a sweeter flavour. Remove the seeds and cut the flesh into small cubes. Then, mash it lightly with a fork or in a food processor, but don’t turn it into a purée. It’s important to leave some small pieces to give the cake some texture.
- Mixing the dry ingredients: In a large bowl, sift the flour together with the baking powder and a pinch of salt. This will help make the sponge cake fluffier and prevent lumps from forming. If you decide to use lemon or orange zest, add it at this stage to give the sponge cake an extra touch of freshness.
- Preparing the wet mixture: In another bowl, beat the eggs with the sugar until the mixture is light and fluffy. Then add the vegetable oil and vanilla essence, and mix well until all the ingredients are fully incorporated.
- Adding the watermelon: Add the chopped 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 retained.
- Combining the mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Use a folding motion to keep the mixture light and fluffy.
- Baking: Preheat the oven to 180 °C. Grease and flour a cake tin and pour the mixture into it, making sure it is evenly distributed. Bake for 40–50 minutes or until a skewer inserted into the centre comes out clean.
- Cooling and serving: Once baked, remove the sponge cake from the oven and leave it to cool in the tin for about 10 minutes before turning it out. Then place it on a wire rack to cool completely. You can serve it on its own or with a little whipped cream or vanilla ice cream.
This watermelon sponge cake is perfect for enjoying at any time of day. Its fresh flavour and light, fluffy texture make it the ideal choice for treating your loved ones to something a little different. Why not give it a try and add a touch of summer to your table!
