Fluffy Algerian Sponge Cake : Mouskoutchou (Meskouta)

French

The mouskoutchou, also called meskouta, is one of the most iconic homemade cakes in Algeria.

Soft, light, easy to make, and using only basic pantry ingredients, it’s the go-to cake for everyday tea time, family gatherings, or a quick dessert.

Below you’ll find a clear, beginner-friendly recipe, expert tips, variations, and answers to the most common problems so you can bake a perfectly fluffy mouskoutchou every time.

Mouskoutchou : an easy, soft, and fluffy bundt cake

Mouskoutchou, also known as meskouta, is a beloved Algerian cake famous for its airy crumb and melt-in-the-mouth softness.

Light, simple, and quick to prepare, it’s the kind of cake families rely on when guests arrive unexpectedly or when a comforting homemade treat is needed.

Similar to a classic sponge cake, gâteau de Savoie, or even a chiffon cake, it stands out for its beautiful rise and delicate texture.

Every region, and often every algerian household, has its own version, which explains the many spellings you might encounter in french for the name of the recipe: mouskoutchou, meskouta, meskoutcha, or mouscoutchou.

Despite these variations, the base remains wonderfully simple: eggs, sugar, flour, and baking powder.

From there, you can personalize it with vanilla, citrus zest, or a hint of orange blossom water.

Ready in under an hour, this soft and fluffy cake is budget-friendly, kid-approved, and versatile enough to decorate or enjoy plain.

It’s perfect for everyday snacking, teatime, or festive gatherings.

Key Ingredients for a Perfect Mouskoutchou

Here is the ingredient list rewritten in clear, fluent English with both grams and cup conversions, plus helpful notes for best results:

• 5 large eggs (or 6 small), room temperature : Essential for creating a high rise and airy texture. Whip them well to help the batter become light, fluffy, and perfectly soft.
• 1 cup (200 g) granulated sugar : Use fine granulated sugar, not coarse crystal sugar. It dissolves more easily in the eggs, giving a smooth batter and a perfectly tender crumb.
• 1 cup (240 ml) milk : While not always used in traditional recipes, milk adds softness, moisture, and a more tender texture to the cake.
• 1 cup (240 ml) neutral oil : Sunflower oil is ideal, but any neutral-tasting vegetable oil works. It keeps the cake moist and light. For a slightly lighter version, you can reduce the oil to ¾ cup.
• 2 cups (250 g) all-purpose flour : Use good-quality wheat flour. After measuring, sift it together with baking powder to aerate the batter and ensure a high, even rise.
• 1 tablespoon (11 g) baking powder : Helps the cake rise and become airy. Always mix it with the flour before adding it to the wet ingredients.
• 1 packet vanilla sugar OR citrus zest (lemon or orange) : Vanilla adds a delicate sweetness, while citrus zest brings a fresh, fragrant touch. Choose the flavor you prefer.

How to Make Mouskoutchou : Step-by-Step Methods for a Perfect Fluffy bundt Cake

Here is a clear, fluent English version of the instructions, rewritten for natural readability and structured in easy-to-follow steps.

Method 1: Separating the Eggs (Hand or Electric Whisk)

• Separate the eggs : Carefully separate the 5 eggs, placing the egg whites in one bowl and the yolks in another.
• Whip the egg whites : Add a pinch of salt to the whites, then whisk (by hand or with an electric mixer) until they form stiff, glossy peaks.
• Cream the egg yolks : In a separate bowl, whisk the yolks with the sugar and vanilla sugar until the mixture becomes pale and creamy.
• Add the liquids : Gradually pour in the milk and oil while whisking gently to keep the mixture smooth.
• Fold in the whipped egg whites : Add the beaten egg whites in small batches. Fold gently with a spatula to avoid deflating the mixture.
• Incorporate the dry ingredients : Sift the flour and baking powder together, then fold them into the batter little by little, keeping the mixture airy.
• Bake : Pour the batter into a buttered and floured cake pan.
• Bake at 180°C (350°F) for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Method 2: Using an Electric Mixer for a Quick and Easy Mouskoutchou

Here is the fluent, clear, and optimized version of the second method:

• Whip the whole eggs : In a large mixing bowl, beat the whole eggs (whites and yolks together) with an electric mixer until the mixture becomes foamy, pale, and slightly thickened.
• Add the sugar : Gradually sprinkle in the sugar while continuing to mix. This helps the batter gain volume and become smooth.
• Incorporate the flavoring and liquids : Add lemon zest (or vanilla sugar), then slowly pour in the milk and oil in a thin stream. Keep mixing at low speed until everything is well combined.
• Add the dry ingredients : Sift the flour and baking powder together. Add them gradually to the bowl, mixing gently with a hand whisk to keep the batter light and airy. Avoid overmixing to maintain a fluffy texture.
• Bake : Pour the batter into a prepared cake pan.
• Bake at 180°C (350°F) for 30–40 minutes, or until a knife or toothpick inserted in the center comes out clean.

Method 3: Making Mouskoutchou with a Thermomix

Here is the fluent, clear, and optimized translation of Method 3:

• Whip the egg whites : Place the egg whites in the Thermomix bowl and mix until they form stiff, firm peaks.
• Add the yolks and remaining ingredients : Add the egg yolks, sugar, vanilla sugar (or lemon zest), milk, and oil to the bowl. Mix at medium speed until the mixture is smooth.
• Incorporate the flour and baking powder : Add the sifted flour and baking powder. Mix on low speed to avoid deflating the batter and to keep it as airy as possible.
• Bake : Pour the batter into a prepared cake pan.
• Bake at 180°C (350°F) for 30-40 minutes, depending on the size and depth of your pan.

Note:

The Thermomix method is quick and convenient, but it incorporates less air into the batter compared to hand mixing or using an electric mixer. This may result in a cake that rises a little less, but it will still be soft, moist, and delicious.

Each method creates a wonderful Mouskoutchou. Choose the one that best suits your equipment and the time you have, and enjoy a light, airy, and flavourful cake!hoisissez la méthode qui vous semble la plus pratique pour un résultat gourmand et aérien !

How to Bake the Mouskoutchou

– Prepare all your ingredients first : Make sure everything is measured and ready before you start. This prevents interruptions while mixing the batter.

– Preheat the oven to 180°C (350°F) : Even though I have a convection oven with several cooking options, I do not recommend baking the entire cake on the convection setting.

– Use bottom heat to start : I preheat my electric oven using the bottom heat only at 180°C.
(Note: I use an electric oven, not a gas oven.)

– Bake the cake on the second rack from the bottom : Once the batter is ready, place the pan on the second shelf from the bottom and bake for 10 minutes.

– Switch to convection after 10 minutes : After 10 minutes, switch the oven to convection mode, reduce the temperature to 165°C (330°F), and continue baking for 20 minutes.

– This method is adjusted to my oven : This baking routine gives me the best rise and texture with my oven. You may need to adapt it slightly based on your own appliance.

– Grease and flour the bundt pan : Make sure the bundt cake pan is well buttered and floured to prevent sticking.

– About the pan size : I used a Nordic Ware bundt pan with a 3.5-liter capacity. It can hold batter made from 5 to 8 eggs, depending on whether you want a smaller or a more generous cake.

Final Steps for Baking and Serving Mouskoutchou

• Prepare the batter : Make the mouskoutchou batter using the method of your choice (listed above).
• Pour the batter into the pan : Gently transfer the mixture into the buttered and floured cake pan, smoothing the surface if needed.
• Bake for 30 to 35 minutes : Do not open the oven during the first 20 minutes to prevent the cake from collapsing.
• Remove from the oven : Once baked, take the cake out and let it cool in the pan for a few minutes.
• Cool completely : Allow the cake to cool fully before slicing and serving to preserve its airy, fluffy texture.

Tips for a Perfect Mouskoutchou Every Time (Avoid Common Mistakes)

Here is a clear, fluent translation written in easy-to-follow points:

– Preheat the oven to a maximum of 180°C (350°F) : Do not exceed this temperature. Too much heat creates a hard crust while the inside stays undercooked. A steady, moderate temperature ensures even baking.

– Avoid opening the oven during baking : Once the cake is in the oven, keep the door closed. Opening it too soon causes a drop in temperature and may make the cake collapse. Wait until the baking time is almost finished before checking.

– Do not test the cake with a toothpick : Unlike other cakes, piercing the Mouskoutchou can deflate the crumb and ruin its airy structure. Instead, check the top: it should be golden, slightly springy, and firm to the touch.

– Do not rotate the pan while baking : There is no need to turn the pan for even cooking. Moving it can disturb the air bubbles inside the batter and cause the cake to sink. Leave it exactly where you placed it.

Popular Mouskoutchou Variations

– Chocolate Mouskoutchou : Replace 3 tablespoons of flour with cocoa powder to create a rich, chocolatey version that stays just as light and fluffy.

– Orange or Lemon Mouskoutchou : Add fresh citrus zest and substitute the milk with orange juice for a bright, fragrant cake full of natural citrus flavor.

– Marble Mouskoutchou : Remove 1 cup of batter, mix it with cocoa, then swirl it through the plain batter to achieve a beautiful, classic marbled effect.

– Coconut Mouskoutchou : Stir ½ cup of finely grated coconut into the batter for a soft, tropical twist with a subtle nutty aroma.

– Yogurt Mouskoutchou : Replace half the milk with plain yogurt to give the cake an extra tender crumb and a gentle tanginess.

FAQs : Frequently Asked Questions About Mouskoutchou

Here are clear, easy-to-read answers to the most common questions you may have when making Mouskoutchou.

– Why didn’t my Mouskoutchou rise properly? Your oven may not have been fully preheated, or the door might have been opened too early during baking. Overmixing the batter, especially after adding the whipped egg whites, can also deflate the air and prevent the cake from rising.

– Can I replace the oil with butter? Yes, melted butter can be used for a richer flavor and slightly denser texture. However, oil is what gives Mouskoutchou its signature lightness and moist crumb, while butter tends to make the cake a bit heavier.

– What if I don’t have a Thermomix or an electric mixer? No worries, this cake can still be made by hand. Just be sure to whisk the egg whites until very stiff and fold them gently into the batter to keep the mixture airy.

– Can I add fruits or nuts to the batter? Yes, you can personalize your cake with raisins, apple pieces, extra citrus zest, or chopped nuts for crunch. Just avoid adding too many mix-ins, as overloading the batter may weigh the cake down.

– Can the cake be made ahead of time? Absolutely. Mouskoutchou stays soft and delicious for 2–3 days at room temperature in an airtight container. You can also freeze it for longer storage, just let it cool completely before freezing.

– How do I know if the cake is fully baked? Gently touch the top: it should feel firm and springy. The cake should also be golden and slightly pulling away from the sides of the pan. Avoid using a toothpick, as piercing the cake can compromise its airy texture.

– Can I reduce the sugar or milk in the recipe? Yes, you can slightly reduce the sugar or milk to suit your taste. Just keep in mind that changing the quantities may affect the cake’s texture or moisture level.

Other recipes to try

• Light and Fluffy Swiss Roll Sponge Cake
• Cranberry Cake Recipe
• Tres leches cake recipe, mexican dessert