Lemonade “Mouskoutchou” Sponge Cake

Everyone I know has eaten a Pound Cake in their Lives but when I ask them if they ever tried its Mediterranean Cousin?…. No one really knows.

The Mouskoutchou is Traditional Sponge Cake from Algeria. The batter does not contain butter but Vegetable Oil and Juice. The combination of both gives it an incredible texture. And it is perfect with your favorite jam or spread on top.

I have tried numerous recipes in the past, but my most favorite version is the one I have made from Marion with Lemonade (@novice_en_cuisine). It is incredibly tasty and you can find it right HERE.

In addition, please note that The Star Mold is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

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Lemonade “Mouskoutchou” Sponge Cake

bakingwithnessa

This Traditional Algerian Cake is the equivalent of the pound cake but much lighter. The Lemonade brings an incredible texture to it as well.

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Prep Time 15 minutes mins

Bake / Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Algerian, French

Servings 10

Equipment

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Star Mold

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Baking Sheet (M)

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Mixing Bowl

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Magnetic Measuring

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Whisk

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Spatula

Ingredients

 

1x2x3x

• ▢ 4 eggs
• ▢ 1 cup (200 g) sugar
• ▢ 1 Tbsp (15 g) vanilla sugar
• ▢ 8 oz (225 g) Lemonade (Topo Chico Grapefruit Sparkling Mineral Water)
• ▢ 1 cup (215 g) vegetable oil
• ▢ 3 2/3 cups (460 g) flour (Sifted)
• ▢ 2 1/2 tsp (12 g) baking powder (Sifted)

Instructions

 

• Preheat oven at 350F/180C.
• In a mixing bowl, beat the eggs on their own for about 3 minutes.
• Add the sugar and vanilla sugar. Continue to beat for about 5 minutes, until the preparation has doubled in volume.
• Add the Vegetable Oil, a splash at a time.
• Then add the Lemonade very slowly. Continue mixing for about 2 minutes.
• Finish by adding the flour and baking powder, a little at a time. Mix for a final 3 minutes.
• Place your Star Flexipan® Mold on the top of your Medium perforated baking sheet.
• With the help of the spatula, pour your batter into the Flexipan®.
• Bake for 10 minutes at 350F/180C, then drop the temperature to 325F/160C for 40 minutes. (Every oven heats differently, monitor your cake from 45min)
• Once your cake is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy with your favorite jam or spread! Bon Appétit!

YouTube Video

Photos

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Nutrition

Calories: 475kcal | Carbohydrates: 60g | Protein: 7g | Fat: 24g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 197mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 95IU | Calcium: 76mg | Iron: 3mg

Keyword algerian cake, best pound cake, best pound cake recipe, besy lemonade cake recipe, bon cook, guy demarle, lemonade cake, lemonade cake recipe, pound cake, ramadan baking, Ramadan recipes, topo chico, topo chico recipe, traditional cake, vegetable oil recipe

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/lemonade-mouskoutchou-sponge-cake/

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