Chocolate Sponge Cake
Indulge in the airy perfection of this Chocolate Sponge Cake, a timeless dessert that’s as light as a cloud and bursting with rich cocoa flavor. Crafted with simple pantry staples like all-purpose flour, unsweetened cocoa powder, and fresh eggs, this recipe strikes a perfect balance between fluffy texture and decadent chocolate richness. The key to its signature lightness lies in folding whipped egg whites into the batter, creating a delicate crumb that melts in your mouth. Quick to prepare with just 20 minutes of prep time and 30 minutes of baking, this elegant cake serves eight and is ideal for any occasion—from casual coffee breaks to celebratory gatherings. Enjoy it simply dusted with powdered sugar or dressed up with your favorite frosting for an irresistible showstopper dessert.
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Ingredients
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 units large eggs
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 50 milliliters vegetable oil
- 50 milliliters whole milk
Directions
Step 1
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch round cake pan with parchment paper.
Step 2
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
Step 3
Separate the eggs, placing the yolks in one large mixing bowl and the whites in another.
Step 4
Using a mixer on medium-high speed, whisk the egg whites until soft peaks form. Gradually add half of the sugar (75 grams) and continue to whisk until stiff peaks are achieved. Set aside.
Step 5
In the bowl with the egg yolks, beat together the remaining sugar (75 grams) and vanilla extract until the mixture is pale and thick.
Step 6
Gradually add the vegetable oil and milk to the egg yolk mixture, beating until well combined and smooth.
Step 7
Gently fold the sifted dry ingredients into the egg yolk mixture using a spatula, being careful not to overmix.
Step 8
Carefully fold in the beaten egg whites into the batter in three additions, ensuring that the mixture remains light and airy.
Step 9
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Step 10
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Step 11
Allow the cake to cool in the pan for 10 minutes, then gently remove and transfer it to a wire rack to cool completely.
Step 12
Dust with powdered sugar or frost with your favorite icing before serving.
Nutrition Facts
| Serving size | (609.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1787.0 |
| Total Fat 71.2g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 28.5g | |
| Cholesterol 750.2mg | 0% |
| Sodium 1340.9mg | 0% |
| Total Carbohydrate 269.2g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 153.9g | |
| Protein 44.1g | 0% |
| Vitamin D 182.7IU | 0% |
| Calcium 228.3mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 947.0mg | 0% |
Source of Calories