Chocolate sponge cake the softest and lightest you’ve tasted. One of the basic pastry recipes that lends itself to the preparation of many desserts is the sponge cake. A preparation that requires very few ingredients and a few tricks for perfect success. Just eggs, sugar, flour, and cocoa, and in a few minutes, you can prepare the softest and most delicious Cocoa Sponge Cake. I used both all-purpose flour and potato starch in the preparation of the sponge cake for a super soft and light cake, but if you prefer, you can use only flour. This cocoa version is perfect for preparing a delicious cake to fill with whipped cream, white or chocolate custard, or simply jam, milk cream, or mascarpone. In short, you have plenty of choices on what to prepare. My recipe is simple and guaranteed success, you can choose not to add baking powder as in the traditional sponge cake recipe or add half a sachet if you want to be sure or maybe you’re afraid of making a mistake. Don’t miss also the recipe of my Roll Cake perfect to fill as you like. Let’s run to the kitchen and prepare together a light and fluffy Chocolate Sponge Cake
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For a 9.5-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 134.10 (Kcal)
- Carbohydrates 25.41 (g) of which sugars 15.43 (g)
- Proteins 4.79 (g)
- Fat 2.69 (g) of which saturated 1.24 (g)of which unsaturated 1.38 (g)
- Fibers 1.17 (g)
- Sodium 36.70 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Sponge Cake
- 5 eggs
- 5/8 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
What you need to prepare the Sponge Cake
- Mixer
- Cake Pan
How to prepare the soft cocoa sponge cake
To prepare the sponge cake, I recommend taking the eggs out of the fridge 2 hours in advance so that they can beat better at room temperature. Pour the eggs into a large bowl and add the sugar.
Beat the eggs with the help of an electric mixer for 15 minutes. This long time is necessary for the eggs to whip well and incorporate enough air so as to have a high and super soft cake.
Preheat the oven to 338°F. Gently add the sifted powders: flour, unsweetened cocoa, and potato starch. Mix at low speed to incorporate the powders into the beaten eggs. Pour the batter into a 9.5-inch diameter cake pan, preferably with a springform, greased or lined with parchment paper.
Bake the Chocolate Sponge Cake in the hot oven at 338°F in static mode for 30-35 minutes. Always do the toothpick test to check the cooking even inside the cake. Let it cool before unmolding it onto a serving plate.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The sponge cake stays soft and fluffy wrapped in film or in a container for 2-3 days
If you prefer to be sure of the result, add to the flour half a sachet of baking powder sifted
Don’t miss also the recipe for Hot Milk Cake
Your Questions
Can I use unsweetened cocoa?
Yes, in that case reduce the amount of sugar to 120 grams
Can I replace potato starch with cornstarch?
Yes, with 30 grams of cornstarch
