Nut-Free Chocolate Sponge Cake
Indulge in the rich, airy decadence of a Nut-Free Chocolate Sponge Cake that’s as light as it is luscious. Perfect for those with nut allergies, this recipe showcases a fluffy texture achieved by whipping eggs to perfection and gently folding in a combination of cocoa-laced dry ingredients. A touch of warm milk and melted butter lends a silky richness, while vanilla extract enhances its deep chocolate flavor. Ready in just 45 minutes, this delightful cake is a crowd-pleasing dessert, ideal for birthdays, celebrations, or a simple treat with tea. Serve it as is, or elevate it with your favorite frosting or fresh berries. Whether for personalization or dietary needs, this nut-free twist on a classic chocolate sponge cake guarantees satisfaction in every bite!
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Ingredients
- 125 grams all-purpose flour
- 25 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 60 milliliters milk
- 30 grams butter
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
Step 2
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 4-5 minutes.
Step 4
Gradually add the granulated sugar to the beaten eggs, continuing to beat at high speed until the mixture is fluffy, and the sugar is dissolved, about 2-3 minutes.
Step 5
Add the vanilla extract and mix until combined.
Step 6
Gently fold the dry ingredients into the egg mixture in three stages, being careful not to deflate the batter.
Step 7
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Take care not to boil the mixture.
Step 8
Immediately add the hot milk mixture into the batter in a steady stream, folding gently until just incorporated.
Step 9
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 10
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 11
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Step 12
Carefully turn the cake out onto a wire rack to cool completely before serving or frosting.
Nutrition Facts
| Serving size | (604.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1637.4 |
| Total Fat 50.6g | 0% |
| Saturated Fat 22.7g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 820.1mg | 0% |
| Sodium 1732.4mg | 0% |
| Total Carbohydrate 270.6g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 154.4g | |
| Protein 44.1g | 0% |
| Vitamin D 192.0IU | 0% |
| Calcium 245.2mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 902.4mg | 0% |
Source of Calories