Retro sponge cake, called ‘Half Moon‘ – a traditional Bulgarian recipe from grandma’s cookbook. It’s very easy to prepare, keeps well, and is especially handy when you have extra eggs to use. Finished with a dusting of powdered sugar and a sprinkle of crushed walnuts, this vegetarian treat is simply perfect.
A simple sponge cake baked in a flat tin, then cut into half-moon shapes with a wine glass. That’s today’s treat. Simple, but good. It’s a retro recipe from my childhood, passed down through generations. The appeal is in its simplicity and its distinctive presentation. After all, who would have thought to use a glass to shape cake? When it first appeared, not everyone had access to cookie cutters, so a wine glass—or any drinking glass—did the job perfectly.
Also try these retro Bulgarian NO-BAKE Christmas Tree Cookies, that work as well all year round. My kids are very fond of them. Also, do not miss these epic Soldiers Cookies (Kurabiye) – another timeless favorite around the house.
This recipe can be considered a cousin of the Hungarian Kossuth-kifli, which is also cut into the same shape and made with similar ingredients. The two are quite similar if you ask me. I see them as a cross between a simple sponge cake and cookies—easy for my kids to grab and go, and a treat that’s truly stood the test of time.
Ingredients and Substitutions
- Eggs – the base for this cake
- Flour – all purpose flour
- Sugar – I’m using brown sugar, but in the past only white sugar was used
- Oil – I’m using the traditional sunflower oil, however melted butter in same quantities can be used
- Lemon zest – this is added in more recent times, in the past this wasn’t always available. I prefer to use fresh zest from organic lemons, but dried works too
- Vanilla extract – vanilla sugar or liquid vanilla drops
- Walnuts, crushed and powdered sugar – for sprinkling on top.
How to prepare sponge cake ‘Half Moon’?
1st: Beat eggs and sugar until they triple size, become whiter and silkier. Do not cut down the beating time, as there is no baking powder in the recipe. Slowly add in oil, flour, vanilla and lemon zest to just combine.
2nd: Transfer to a well greased baking pan and level out with a spatula. Sprinkle with crushed walnuts, do not press down. Bake in preheated oven as directed. When cake is no longer hot, cut with wine glass or cookies cutters. Knife works too.
NOTE: Use a baking pan with a flat bottom and a generous size. The cake bakes more evenly and is easier to cut if the pan is at least 26 cm wide. I’m actually using my very rustic baking pan that I make all things savory and sweet in. And yes, if you forget to grease the pan, the cake will likely stick to the bottom – see last picture above. Yup.
What to serve with Half Moon cake?
A good old cup of tea (like this homemade Anti-inflammatory Linden Cinnamon Tea) or coffee. Yup, that simple.
Retro Sponge Cake ‘Half Moon’
Equipment
- 1 baking pan, 26 cm
Ingredients
Instructions
- First, add all eggs in a large mixing bowl. Add in the sugar and beat the eggs until they triple in size (approx. 10 minutes).
- Then, while constantly beating add in the vegetable oil slowly. Sprinkle the vanilla drops and lemon zest.
- Next, add in the flour while gently mixing in with the egg mix. Try to preserve as much air as possible and mix (even with a fork) only until there are no visible lumps (to just combine it).
- Preheat the oven on 180C/360F. Grease the bottom and sides of the baking pan and gently pour the dough in.
- Finally, level with a spatula and sprinkle with chopped walnuts on top. Bake (180C/360F) until a toothpick comes out clean.
- Sprinkle with powdered sugar immediately after taking the cake out of the oven and then let cool completely on the counter.
- Using a wine glass (clean) cut the cake on one side, making half moon shapes with the glass. Serve.
Notes
Nutrition
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Genius!