The chocolate sponge cake is a delicious and versatile preparation from which you can make a wide range of desserts.
Making it with my recipe is not difficult and, once baked, you can decide whether to enjoy this sponge cake with simple powdered sugar or perhaps use it as a base for delicious cream-filled cakes or to make homemade chocolate birthday cakes.
I recently prepared it to make my birthday cake.
I filled it with my egg-free chocolate cream, covered it with a generous layer of fresh cream, and made it more appealing with some candies and pieces of chocolate on top.
In a simple way, I achieved “a real delight” according to not only me but also those who celebrated and ate the cake with me.
Try it, both the adults and the children in your home will thank you!
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 181.87 (Kcal)
- Carbohydrates 34.78 (g) of which sugars 19.62 (g)
- Proteins 4.63 (g)
- Fat 4.61 (g) of which saturated 1.44 (g)of which unsaturated 3.01 (g)
- Fibers 1.69 (g)
- Sodium 34.43 (mg)
Indicative values for a portion of 43 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
- 3/4 cup all-purpose flour
- 3/4 cup potato starch
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 4 eggs
- 4 tablespoons water (boiling)
- 1 1/2 tablespoons sunflower oil
- 1 packet baking powder
- Half packet vanillin
- to taste powdered sugar
Tools
- Electric Whisk
- Bowls
- Spatulas silicone or wooden spoon
- Baking Pan square 8" x 8" or circular 9" diameter
Steps
To prepare the chocolate sponge cake, sift together the flour, potato starch, baking powder, and cocoa.
Beat the egg whites until stiff with a pinch of salt and in another bowl beat the yolks with the boiling water until foamy.
Add to the yolks, 100 grams of sugar, the vanillin, and sunflower oil and continue beating with the electric whisk.
Then add the whites to the yolks, the remaining sugar, and the sifted powders.
Fold in with a spatula with movements from bottom to top.
Place the batter in a well-oiled and floured springform pan and bake in a preheated static oven at 356°F, for about 30 minutes, at the middle/lower level of the oven.
Always do the toothpick test before removing from the oven.
Once cooled, remove the cake from the pan and sprinkle with powdered sugar, or fill as desired. Perfect for making birthday cakes.
The chocolate sponge cake is now ready.
At room temperature, under a glass dome or in a cake container for about 4 days. If filled with cream, storage time decreases and it should be kept in the fridge.
At room temperature, under a glass dome or in a cake container for about 4 days. If filled with cream, storage time decreases and it should be kept in the fridge.
Here is a selection of products that are very useful in making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
Here is a selection of products that are very useful in making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
