“Life is really simple but we insist on making it complicated”- Confucius
I love me a good sponge cake . And I feel any baker worth their salt should know how to churn out a decent sponge cake. It is a great building block for yummy , professional-ish layer cakes . They are simple to make with minimal ingredients and steps . Have an amazing porous texture . Soft but plain to eat as such , but imbibe all the flavours and moisture from the soaking syrups and icings you use while building a cake. A well made sponge is literally almost as light as air.
This recipe is just a chocolate version of the basic sponge cake that I have described in detail here , but I get asked for a basic chocolate sponge so often , that I thought it just needed a post of its own.
You’ ll need:
- 3 eggs , at room temperature
- 100 grams or 1/2 cup granulated sugar
- 32 grams or 1/4 cup all purpose flour
- 25 grams or 1/4 cup cocoa powder (unsweetened or Dutch process)
- 1 tbsp corn flour (optional)
Time : 15 -20 mins prep +25-30 mins baking time
Makes : one 8 inch round cake
Lets get started:
Line the base of an 8 inch round pan with parchment, DO NOT grease the pan . Preheat oven to 180 C / 350F.
Beat together the eggs and sugar at medium speed for 10-15 minutes until light and fluffy. This is the most crucial part.
You know your eggs and sugar are whipped enough when it increases to atleast three times initial volume , its pale and fluffy(almost mousse like) and if you lift the beater out , it’ll take a few seconds for the drips to disappear back into the batter.
Sift in the flour , cocoa powder and corn flour (if using) into the whipped mixture. Using a metal or rubber spatula , gently fold in the dry ingredients , until you can’t see flour any more. It’ ll take a good 20-25 movements and make sure you scrape the bottom as this is where the flour settles down. Your mixture will deflate a little , this is inevitable but try not to lose too much air.
Pour batter into prepared pan . Tap the pan against the counter to release air bubbles. Bake at 180 C or 350 F for 25- 30 minutes until done.
You know your cake is done when the the top is springy to the touch , the edges start coming away from the sides and a toothpick inserted in the centre comes out totally dry. Cool in pan for 5 mins (cake will shrink further) and then unmould to cool completely.
- This recipe can be doubled .If you have bigger bowls and your oven allows it , you can make the double recipe (6 eggs , 1 cup sugar , 1/2 cup flour , 1/2 cup cocoa) in one go and divide among 2 pans.
- Store at room temperature for five days . Freeze wrapped in plastic wrap for months .
- Bake as soon as the batter is ready or it ‘ ll lose volume as it rests on the counter
- For a more in depth description of getting a sponge cake perfect , you may want to read this.
You’ ll be in for a pleasant surprise when you see how this cake rises , and how super soft it is to the touch. If you haven’t made a sponge cake before , you need to try this. This recipe is ideal to split into two , and two such cakes gives you a mighty high 4 layer gateaux. Soak , fill and ice away as you wish !