Soft cocoa sponge cake. A very simple and quick dessert to prepare. It has a really soft texture and is one of the fundamentals of pastry, with a soft consistency.

It is used as a base for cakes that you like the most and not only.

It is a very soft and light dough made with wholesome ingredients like eggs, flour, and sugar.

The cocoa sponge cake is the most prepared variant, used as the base for excellent cakes, it is usually cut into layers and filled with cream, chocolate ganache, and fresh fruit.

Perfect for special occasions like birthdays, but it can also be enjoyed simply as a wholesome snack for the little ones.

The recipe I provide is for a 9-10 inch diameter pan, but if you decide to use a smaller pan, be sure to decrease the doses.

This cocoa sponge cake is also perfect on its own and can become a great snack for children. Serve it accompanied by a thin layer of jam or hazelnut cream.

Alternatively, you can cut it in half and moisten it with an alcoholic syrup, coffee, milk, or anything else that pairs well with the cocoa flavor.

You can use creams, whipped cream, icing, or whatever you prefer. In any case, let it cool at room temperature out of the oven first.

Yes, I used a pinch of baking powder because I needed it to be more stable and consistent as I was making a tiered and filled cake. I repeat, if you don’t want to use it, that’s fine.

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 20 Minutes
Portions: 10 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

134.22 Kcal

calories per serving

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Energy 134.22 (Kcal)
Carbohydrates 26.03 (g) of which sugars 16.14 (g)
Proteins 4.61 (g)
Fat 2.64 (g) of which saturated 1.23 (g)of which unsaturated 1.35 (g)
Fibers 1.29 (g)
Sodium 35.27 (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

Soft Cocoa Sponge Cake

2/3 cup all-purpose flour
1/4 cup potato starch (or cornstarch or flour)
1/4 cup unsweetened cocoa powder
5 eggs (room temperature)
3/4 cup sugar (or erythritol)
1 tsp baking powder (optional)

Tools

Electric Whisks
Stand Mixer
Cake Pan
Kitchen Scales
Sieve

Steps

Soft Cocoa Sponge Cake

To prepare the cocoa sponge cake, start by collecting the eggs along with the vanilla bean content and the sugar in a bowl.
Beat with an electric whisk or stand mixer for about 16-20 minutes at medium speed until you get a light, very fluffy, and frothy mixture that, when lifted, should form a sort of ribbon and remain visible for a few seconds before sinking.
Meanwhile, sift the flour together with the starch, baking powder, and cocoa powder.
Mix the powders well.
Incorporate the powders by pouring them in a shower and gently mixing with a spatula, from bottom to top, to not deflate the mixture.
Mix until you get a homogeneous mixture.
Pour the mixture into a 9-10 inch diameter pan, greased and floured, and level gently with a scraper, but do not hit or press.
Bake in a preheated, static oven at 330-340°F for about 30-35 minutes, or until a toothpick inserted in the center of the cake comes out dry.
Do the toothpick test to see if it is cooked before taking it out of the oven.
Once cooked, flip the sponge cake over and let it cool.
Place the cocoa sponge cake on a wire rack to cool completely before using it for your creations.
Enjoy your meal.