Basic Chocolate sponge cake


Chocolate sponge cake:


6 eggs
½ cup cake flour (1/2cup flour + 2tbsp corn flour)
¼ cup cocoa powder (Cadbury cocoa is the best)
½ tsp salt
¾ cup granulated sugar
1 tsp baking powder
1tsp vanilla essence


Preheat oven to 350 degrees F (180 degrees C). Grease and line one 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt, baking powder and cocoa powder.
Separate egg whites from yolks (make sure there are no traces of yolk in whites, otherwise it will be difficult to beat into a white mixture).
In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy. Add the sugar and beat at medium-high speed until stiff peaks form. Add egg yolks and vanilla and beat at low speed for 30 seconds until they are well combined.
Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Pour into your pan, smoothing the top. Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.

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