Sponge Cake and White Chocolate Soup

40 minutes


Sponge Cake and White Chocolate Soup Recipe
Club Noor

by Marta Yanci

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200 gms sugar

200 gms flour

8 eggs

Noor Oil

For the white chocolate soup:

150 gms white chocolate

250 ml cream

2 slices fresh pineapple



Baking isn’t easy for everyone, this dessert will make you feel like the Queen of pastry!

This is a traditional recipe for a sponge cake, widely used in Europe. Individual portions of sponge cake are served with a lovely silky white chocolate soup. The soup can be poured at the table, with a nice small cream jar, as guests enjoy the surprise factor.

 Steps Involved:

This recipe involves two steps:

1. The sponge cake

2. The white chocolate soup

To make the sponge cake:

Separate the egg whites from the yolks and mix the yolks with the sugar in a bain-marie, until the sugar has melted. Add the flour and mix well.

In a separate bowl, beat the egg whites until they form peaks, and fold them into the yolk mixture.

Now preheat the oven to 180°C and grease some individual ramekins with Noor Oil. Pour cake batter in to the greased ramekins and bake for 20 minutes.

For the white chocolate sauce:

Bring the cream to boil. Remove it from the heat and add the grated white chocolate, stirring it vigorously till it dissolves.

Finally, grill the pineapple slices in a grill pan brushed with some Noor Oil.

Serve the cakes in individual soup bowls, with a pineapple on top, and pour the chocolate soup around it. Enjoy!


The soup can be served in a nice small cream jar and can be poured on the cake at the table. This brings an element of drama to the dinner table!

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