Today the recipe is simple and classic: Cocoa Sponge Cake!
The Sponge Cake is a classic preparation of Italian pastry, a basic recipe that is perfect for simple cakes as well as for cakes that need to be filled and decorated, perhaps with creams GANACHE and FONDANT.
The Sponge Cake soft is an extremely delicate and spongy sweet dough that, unlike genoise paste, is prepared cold by mixing flour, eggs, sugar, and generally does not involve the addition of yeast (I added a little) because it is the beaten egg whites that give the preparation a delightful softness.
The classic sponge cake recipe on the blog is a well-established family recipe, whereas today I prepared the Cocoa Sponge Cake because…well, you’ll find out very soon!
The chocolate sponge cake can now be filled with whipped cream, chantilly cream, vanilla cream, diplomatic cream, chocolate cream….
P.S. This recipe for tall and soft cocoa sponge cake is for a 20 cm pan and for a sponge cake that can be filled; if you use a 22/24 cm pan it will be lower and less suitable for filling.
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I have opened a recipe channel open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are various sponge cake recipes:
Rice Flour Sponge Cake;
Whole Wheat Flour Sponge Cake;
Classic Sponge Cake;
Gluten-Free Sponge Cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients COCOA SPONGE CAKE RECIPE
- 5 Eggs (medium)
- 4 tablespoons Water (hot)
- 5.6 oz Sugar
- 3.5 oz Flour
- 1.1 oz Unsweetened cocoa powder
- 1.1 oz Potato starch
- 1 teaspoon baking powder (optional)
- as needed Butter (optional for the mold)
- as needed Flour (optional for the mold)
Tools COCOA SPONGE CAKE RECIPE
#ADV
- Beater
- Mixer
- Bowl
- Spatula
- Mold
Preparation COCOA SPONGE CAKE RECIPE
First, separate the egg yolks from the egg whites and then beat the yolks for a long time with the hot water.
You should obtain a foamy and very soft mixture that, when whipped, will double in volume.
Now incorporate the sugar while continuing to beat the mixture.Now add the flour mixed and sifted with the unsweetened cocoa powder. (if you prefer, add the baking powder now, always sifted with cocoa and flour).
Then beat the egg whites until stiff and carefully fold them into the previous mixture with a soft spatula, moving from bottom to top.
Pour the mixture into the mold lined with wet and squeezed parchment paper (or buttered and floured).
Bake in a preheated oven at 350°F for 35/40 minutes or according to your oven.
Let it cool, then remove it from the mold, peeling off the parchment paper.
Now it’s time to fill the cocoa sponge cake bitter and soft with pastry cream, whipped cream and strawberries, ganache, mascarpone, and maybe cover it with fondant or … enjoy it plain with a delicate sprinkle of powdered sugar!
Enjoy your cocoa sponge cake!
Annalisa
ALL ABOUT SOAKINGS AND FILLINGS READ → https://blog.giallozafferano.it/asilannablu/le-bagne-per-dolci/
Tips and Notes
Generally, sponge cake is prepared without baking powder, but many famous food bloggers who have blogs and great success on TV shows add it, so… forget the rules and make it as you prefer, trust an invisible cook!
Bye Annalisa
