My friend Esther told me the great idea she had to make a carrot sponge cake her nephew and niece liked, that is to say, with a texture of sponge cake but where you can’t feel the carrot. After trying different recipes she opted to add the carrot finely chopped to a yogurt sponge cake. Eureka!
Para la cobertura: 125 gramos de chocolate en tableta y 50 gramos de nata líquida
300 grams of flour
250 grams of sugar
125 grams of oil
1 natural yogurt
1 yeast packet
250 grams of carrot
For the covering: 125 grams of chocolate in bar and 50 grams of cream
5. La cobertura de chocolate es opcional; el bizcocho está muy bueno tal cual, pero el contraste de la zanahoria y el chocolate es genial. Se hace mezclando al fuego (mejor al baño María) la tableta de chocolate troceada con la nata. Cuando se consigue una textura cremosa se cubre el bizcocho, que debe estar ya frío.
2. Grate the carrot.
3. Beat the eggs in a bowl and add, little by little and stirring constantly, the sugar, the oil, the yogurt, the grated carrot and the flour with the yeast (in this order).
4. Pour the mixture into the pan and bake in the oven approximately 40 minutes.
5. The chocolate covering is optional; the sponge cake is delicious as it is, but the contrast of the carrot and the chocolate is great. To prepare the covering, melt the chocolate in pieces (I prefer in a bain-marie) with the cream. When it has creamy texture cover the sponge cake, which must be already cold.