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Chocolate Sponge Cake

Name: Chocolate Sponge Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Ingredients: 6 large eggs; 180 g granulated sugar; 150 g all-purpose flour; 30 g unsweetened cocoa powder; 5 g baking powder; 1 g salt; 50 ml vegetable oil; 50 ml warm water

Difficulty

easy

Time

Price Category

cheap

Calories

Medium

This classic chocolate sponge cake recipe is guaranteed to enchant anyone with a sweet tooth. Its light, airy texture and intense cocoa flavor provide a perfect base for any cake or simply delicious on its own, dusted with powdered sugar. Prepare it for an afternoon coffee or surprise your family for a festive occasion. It's easy to make, yet offers an unforgettable experience.

ingredients

8 Servings

6 large eggs180 g granulated sugar150 g all-purpose flour30 g unsweetened cocoa powder5 g baking powder1 g salt50 ml vegetable oil50 ml warm water

Steps

Preparation

Preheat your oven to 170°C (160°C for fan-assisted ovens). Line the bottom of a 24 cm diameter cake tin with baking paper, then grease and flour the sides, or use a baking spray.

Egg White Meringue

Separate the eggs. In a clean, grease-free bowl, start whisking the egg whites. Once they begin to foam, gradually add half of the sugar (90 g) and whisk until stiff and glossy peaks form.

Egg Yolk Cream

In another bowl, whisk the egg yolks with the remaining sugar (90 g) until light and fluffy. Add the vegetable oil and warm water, then mix until smooth.

Dry Ingredients

In a third bowl, sift together the flour, cocoa powder, baking powder, and salt. This helps prevent lumps and makes the batter airier.

Assemble and Bake

Gently fold the dry ingredients into the egg yolk mixture in several additions, then gradually and carefully fold in the stiff egg white meringue. Be careful not to deflate the meringue. Pour the batter into the prepared cake tin and bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Extra Tips

► Do not open the oven door during baking, otherwise the sponge cake may collapse.

► For perfect meringue, egg whites should be at room temperature and the bowl completely grease-free.

► Store the cooled sponge cake wrapped in foil to keep it fresh and soft longer.

Nutrition

	Per 100g	Per Serving 100g / 3.5 oz
Calories	280 kcal	280 kcal
Protein	6g	6g
Fat	12g	12g
Carbohydrate	38g	38g
Fiber	2g	2g
Sugar	25g	25g

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