Ingredients
Sponge cake
eggs
2pc
sugar
70g
2.45oz
0.28cup
4.69tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
milk
30ml
0.99fl oz
2tbsp
vegetable oil
10ml
0.33fl oz
0.67tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
leavening agent
1tsp
Frosting
cream cheese
150g
5.25oz
0.60cup
10tbsp
powdered sugar
30g
1.05oz
2tbsp
Glaze
white chocolate
150g
5.25oz
0.60cup
10tbsp
vegetable oil
10ml
0.33fl oz
0.67tbsp
chopped nuts (any)
15g
0.53oz
1tbsp
Method
Cake & frosting
- Start beating the room temperature eggs at low speed.
- Add sugar and increase speed to medium. Continue to add sugar and beat until fluffy.
- Sift the flour with baking powder and mix gently with a spatula.
- Next, pour in the milk and butter and combine again.
- Bake in a 12cm | 5 inches mold at 356F | 180C for 25 minutes. If you have a larger mold, bake for 15-20 minutes.
- Let the finished cake cool and break it into small crumbs.
- Add powdered sugar and cream cheese. Knead everything well.
- Take popsicle molds and distribute the mass evenly in each cell.
- Insert the sticks and put the cakesicles in the freezer for 2 hours.
Glaze
- Melt the white chocolate, add any chopped nuts, and mix.
- Take the popsicles out of the freezer and dip them in glaze.
- Put them on parchment paper and let them defrost in the fridge for about an hour.
