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Perfect Chocolate Sponge Cake

Perfect Chocolate Sponge Cake. A simple chocolate sponge cake with a light texture and far fewer calories than other cakes.

Chocolate Sponge Cake close up image

Chocolate Sponge Cake

Today’s offering is one of those foundation recipes that every baker needs to master and have in their arsenal of skills…and a skill it really is.

My original Sponge Cake recipe appeared here over a year ago. It is one that I have received a great deal of correspondence from readers about. Mostly, thanking me for a proper sponge cake recipe that actually works for them.

Use the best quality cocoa powder you can find for this recipe.

This chocolate version of the same recipe is only a slight tweak of the original which substitutes cocoa for some of the flour. As it is in the original recipe, technique is what is important here and a light touch is what makes a great sponge cake.

Very lightly folding the dry ingredients through the meringue without over mixing is essential to a light, airy, well textured sponge cake.

Chocolate Sponge Cake cooling on a wire rack

Chocolate Sponge Cake

This simple cake can be enjoyed on its own with a dusting of icing sugar or layered with raspberry jam. I serve it with fresh berries and a dollop of whipped cream for a light dessert.

If I want to get really decadent as the base for an inventive trifle. In a trifle, the sponge is ideal for soaking up a suitable liqueur or berry syrup before layering in additional fruit, berries, custard etc.

I use this cake in a lusciously decadent Neapolitan Trifle, one of my absolute favorite desserts. You can also use it on one of my other favourites, Chocolate Orange Mousse Trifle

Neapolitan Trifle photo with title text for Pinterest

Like this Chocolate Sponge Cake recipe?

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Chocolate Sponge Cake photo with title text for Pinterest

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Chocolate Sponge Cake close up image
Yield: 12 servings

Perfect Chocolate Sponge Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A simple chocolate sponge cake with a light texture and much fewer calories than other cakes. It makes a great base recipe for lots of desserts, especially shortcakes and trifles.

Ingredients

  • 2/3 cup flour
  • 1/3 cup good quality cocoa
  • 1 tsp baking powder
  • 6 eggs separated, room temperature
  • 1/4 tsp cream of tarter
  • 1 cup sugar, separated in 2 half cups
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 325 degrees F. Line the bottoms of two 8 inch round cake pans with parchment paper. (or one 9 or 10 inch spring form pan if you prefer.) You should not grease the sides of the pan. Like an angel food cake a sponge cake should cool in the pan to prevent shrinking.
  2. Sift together the flour, cocoa and baking powder.
  3. Beat egg yolks and ½ cup sugar until foamy and thickened.
  4. In a separate bowl, beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.
  5. Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns before slowly and gradually folding in the flour, cocoa and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
  6. Pour into the prepared pan/s and bake for 25-30 minutes or until center springs back when touched.
  7. Cool the cake completely in the pan/s before running a small sharp knife around the outside of the pan to release it from the pan/s.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

12 servings

Amount Per Serving Calories 129Saturated Fat 1gCholesterol 82mgSodium 33mgCarbohydrates 24gFiber 1gSugar 17gProtein 4g

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Tammy Bennett

Friday 28th of May 2021

Hi Barry. I have everything on hand to make this sponge cake except cream of tartar, something I have never bought. Can I do without it for this recipe? Thanks.

Anonymous

Monday 23rd of May 2011

Barry, every recipe you post is really great. I've tried a lot of them and they always turn out to be really yummy!I'm sure the chocolate sponge cake will be delicious.Thanks for all your postings.

Anonymous

Sunday 22nd of May 2011

so sorry, im stone blind,i never saw it

Barry C. Parsons

Sunday 22nd of May 2011

There is already a print friendly button at the end of each post.

Anonymous

Sunday 22nd of May 2011

can you put a PRINT option on these recipes please,it would be a great help..thanks

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