Chocolate sponge cake is a delightful variant of the classic recipe, perfect for those who love full-bodied and enveloping flavors in their sweets.

Soft, light, and extremely elastic, it retains all the characteristics of traditional sponge cake but enriched with the intense and aromatic flavor of cocoa.

Easy and quick to prepare, it is the ideal base for creating delicious rolls to be filled in a thousand different ways: with whipped cream and fresh fruit for an elegant and scenic dessert, with chocolate or mascarpone creams for a more decisive taste, or simply with jams or spreads for an irresistible breakfast or snack.

Its soft and flexible consistency allows it to be rolled up without difficulty, always guaranteeing a perfect result both in taste and presentation.

Versatile and always appreciated, the chocolate sponge cake is a preparation that wins at the first bite and should never be missing from the recipe book of those who love homemade desserts.

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

121.25 Kcal

calories per serving

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Energy 121.25 (Kcal)
Carbohydrates 16.02 (g) of which sugars 10.60 (g)
Proteins 4.24 (g)
Fat 5.62 (g) of which saturated 1.54 (g)of which unsaturated 3.91 (g)
Fibers 1.23 (g)
Sodium 35.58 (mg)

Indicative values for a portion of 23 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

1/3 cup all-purpose flour
1/2 cup sugar
2 tbsp sunflower oil
1/4 cup unsweetened cocoa powder
5 eggs
Half packet vanillin
1 tsp baking powder

Tools

1 Spatula silicone
1 Baking Tray oven
1 Sieve
Electric Whisk

Steps

To prepare the chocolate sponge cake roll, start by sifting the flour with the cocoa.
With the help of an electric whisk, beat the egg whites until stiff, and separately, the yolks with the sugar and vanillin.
Combine the whites with the yolks and work them with a spatula in movements from bottom to top.
While working, add the sifted flour with the cocoa, the oil, and the flat teaspoon of baking powder, also sifted.
Pour the mixture onto a baking tray lined with parchment paper and bake at 355 degrees Fahrenheit for about 12 minutes, in the middle part of the oven, in static mode.
The roll should stay in the oven just long enough to bake while maintaining its softness.
As soon as it’s out of the oven, remove the roll from the tray.
Place a new sheet of damp and wrung-out parchment paper on top and roll it immediately,
Start from the narrowest side, so you can use the longer side of the rectangle to roll up, let cool.
Leave it this way until completely cooled.
Then gently unroll and remove the two sheets of parchment paper.
The chocolate sponge cake roll is ready.
After filling, remove the initial and final slice for better presentation.