Description
Light, airy, and rich with deep chocolate flavor, this Chocolate Sponge Cake is a versatile dessert perfect for any occasion, from casual treats to elegant celebrations.
Ingredients
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and leave the sides ungreased.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 7–8 minutes until the mixture is pale, thick, and tripled in volume.
- Sift the flour, cocoa powder, baking powder, and salt together, then gently fold into the egg mixture in batches to avoid deflating the batter.
- Add vanilla extract and fold until just incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the cake springs back when touched and a toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
Notes
- Beat the eggs and sugar thoroughly to ensure maximum volume.
- Gently fold the dry ingredients to maintain the airy texture.
- Great base for layered cakes, trifles, or served simply with powdered sugar.
- Can be made ahead and becomes easier to slice after resting overnight.
- Freeze for up to 2 months for future use.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 140
- Sugar: 15g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
