The COCOA SPONGE CAKE is a variation of the classic sponge. Easy to prepare and particularly appreciated by children. In this recipe the softness of the sponge combines with the goodness and aroma of cocoa.
It’s a perfect recipe for making birthday cakes to fill as you wish, with pastry creams, milk cream, different types of ganache, jam, fruit and everything your imagination suggests.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 5-6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 178.60 (Kcal)
- Carbohydrates 37.10 (g) of which sugars 22.10 (g)
- Proteins 5.09 (g)
- Fat 2.79 (g) of which saturated 1.29 (g)of which unsaturated 1.42 (g)
- Fibers 1.35 (g)
- Sodium 37.32 (mg)
Indicative values for a portion of 2 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
- 3 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup potato starch
- 3 tbsp unsweetened cocoa powder
- 2 tsp baking powder
YOU’LL NEED FOR THE COCOA SPONGE CAKE
- 1 Springform pan 7 1/8 in
- 1 Bowl
- 1 Sieve
- Electric whisk
- 1 Spatula
PREPARATION COCOA SPONGE CAKE
The process to prepare the COCOA SPONGE CAKE is very simple and quick. Start by putting the whole eggs at room temperature in a bowl with the sugar and beat them for about 10 minutes with an electric mixer until they become pale and frothy.
At this point add the sifted flour, potato starch, baking powder and cocoa.
Gently fold in the dry ingredients with a spatula, mixing from the bottom up.
Butter and flour a springform pan about 7 1/8 in in diameter, pour in the batter and bake the cocoa sponge cake in a preheated oven at 356°F for 30 minutes.
To check if it’s done you can use the classic toothpick test: if the toothpick comes out dry it means the sponge cake is fully baked. If it comes out moist, continue baking for a few more minutes.
Once baked, turn off the oven and let the sponge cake cool inside it, leaving the oven door slightly ajar.
Be careful to cut it only when it is completely cool.
