The soft cocoa sponge cake with and without Bimby is a perfect basic recipe to create delicious cakes to fill with any cream we like. The recipe is a variant of the classic sponge cake, just replace a small part of the flour with unsweetened cocoa. In this recipe, I used my Bimby tm31 kitchen robot, so it was very easy and quick to make. I’ll also give you the procedure with electric beaters, shall we prepare the soft cocoa sponge cake together? Well, I guess I just have to write the recipe!
I look forward to seeing you on my Facebook page, on my Instagram profile, TikTok on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 236.75 (Kcal)
- Carbohydrates 46.10 (g) of which sugars 28.22 (g)
- Proteins 8.29 (g)
- Fat 4.30 (g) of which saturated 1.98 (g)of which unsaturated 2.16 (g)
- Fibers 2.32 (g)
- Sodium 56.53 (mg)
Indicative values for a portion of 78 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 Soft Cocoa Sponge Cake
- 4 eggs
- 160 g sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 vanilla bean (seeds)
You’ll need
- Pan
- Electric Beater
- Spatula
Preparing the Soft Cocoa Sponge Cake
Procedure with Bimby and electric beaters.
In the Bimby bowl, insert the butterfly whisk. Whip the eggs, sugar, and vanilla seeds at speed 3, temperature 99°F for 15 minutes. Keep the blades moving and add spoonfuls of the sifted flour and cocoa through the lid opening, at speed 3 for 30 seconds.
Open the lid, remove the butterfly whisk, and pour the obtained mixture into the 8-inch pan and bake at 356°F for 25/30 minutes in static mode. Remove from oven and let cool before extracting it from the mold.
In the stand mixer with the whisk attachment or with electric beaters, whip the eggs, vanilla seeds, and sugar until the mixture is white and frothy. Gradually incorporate the sifted flours, folding them gently into the mixture manually with a spatula in slow movements from bottom to top. This step is important to prevent deflating the batter as no leavening agent will be added.
Pour into an 8-inch mold and bake for 25/30 minutes at 356°F in static mode. Once baked, turn off the oven and leave the cocoa sponge cake inside for a couple of minutes, then remove from oven, let cool, and extract from the mold.
The cocoa sponge cake is ready to be filled.
