Delicious Recipes

Tall and Perfect Cocoa Sponge Cake

isaporidiethra

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in

Today, I’m sharing with you a more than perfect recipe, the Tall and Perfect Cocoa Sponge Cake. The height of the sponge cake depends on two factors: the mold you use and perfect whipping of the sugar with the eggs. Everything depends on this. Usually, the first thing people ask me when they read my sponge cake recipe is, don’t you use baking powder? The answer is consistently no. In sponge cakes, whether plain or with cocoa or any other powder, it is made without baking powder because if you work it as you should, it rises in height without any need for baking powder. Another very important thing when making sponge cake is to never open the oven while the cake is baking to check. Well, friends, this can be a base for any type of cake. I made a delicious coconut cake, and I assure you it didn’t last even half a day. But if you want, you can enjoy the sponge cake with just a sprinkle of powdered sugar on top. Try it and let me know!

Tall and Perfect Cocoa Sponge Cake
  • Difficulty: Very Easy
  • Cost: Very Cheap
  • Preparation time: 20 Minutes
  • Portions: 6
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All Seasons
339.73 Kcal
calories per serving
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  • Energy 339.73 (Kcal)
  • Carbohydrates 65.49 (g) of which sugars 39.54 (g)
  • Proteins 11.12 (g)
  • Fat 5.86 (g) of which saturated 2.65 (g)of which unsaturated 3.05 (g)
  • Fibers 1.82 (g)
  • Sodium 84.14 (mg)

Indicative values for a portion of 150 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 1/4 cups all-purpose flour
  • 1/3 cup potato starch
  • 1/4 cup unsweetened cocoa powder
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract (natural)

Tools

  • Electric Whisk
  • Aluminum Baking Pans

Steps

  • In a bowl, combine the eggs, sugar, and vanilla extract

  • whip the mixture for 10 minutes until it becomes frothy

  • Add the sifted flour

  • Work with a spatula making slow movements from bottom to top

  • Now add the sifted potato starch.

  • And the sifted cocoa

  • Pour the mixture into a 8.7-inch mold lined with baking paper

  • Bake in a preheated static oven at 347°F for 40 minutes

  • Our cocoa sponge cake is ready to be enjoyed as is or filled with your favorite creams

    Tall and Perfect Cocoa Sponge Cake
Author image

isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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