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Baking
Chocolate Sponge Cake
A fluffy and moist chocolate sponge cake that makes a fantastic base for homemade layer cakes.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip room temperature eggs with sugar until pale, fluffy, and holding soft peaks; this will take about 5 to 7 minutes.
2
Gently pour in the milk and vegetable oil, folding with a spatula from bottom to top.
3
Sift together the flour, cocoa powder, and baking powder, then gradually fold them into the egg mixture. Stir gently until just combined, taking care not to deflate the batter.
4
Pour the batter into a 22 cm (9-inch) springform or cake pan.
5
Bake at 160–170 °C (320–340 °F) for about 35–40 minutes, or until a skewer inserted into the center comes out clean.
6
Let the cake cool completely in the pan.
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