Chocolate sponge cake, Knam’s recipe by the great pastry master who fortunately loves to share his experiences to teach us simple cooking enthusiasts something new.
I tried this recipe years ago and never left it. It will allow you to get a soft, airy chocolate sponge cake excellent for filling but also delicious for breakfast. When I first tried the recipe, I thought I had miscalculated the proportions because the batter seemed scant in the pan, but it rises beautifully during baking, so I am providing the quantities for a 9.5-inch diameter pan.
For lovers of breakfast cakes that are also great for filling, let me remind you
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 119.53 (Kcal)
- Carbohydrates 24.01 (g) of which sugars 14.09 (g)
- Proteins 3.87 (g)
- Fat 2.09 (g) of which saturated 0.97 (g)of which unsaturated 1.06 (g)
- Fibers 1.22 (g)
- Sodium 27.15 (mg)
Indicative values for a portion of 45 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
- 4 eggs
- 3/4 cup sugar
- 2/3 cup all-purpose flour
- 1/3 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder (I added this)
Tools
Important for this recipe is the kitchen thermometer and the use of a stand mixer or a good electric whisk to thoroughly beat the batter. You can click HERE to see a selection of the best mixers and my review of the one I use.
- 1 Stand Mixer Howork
- 1 Thermometer
- 1 Springform Pan
Preparation
The preparation is unique because it starts with a bain-marie of the eggs with sugar, but it’s not difficult.
The first step is to pour the whole eggs into the stand mixer’s bowl with the sugar and put them on the stove in a bain-marie until they reach a temperature of 113°F.
Remember to stir often while the eggs are cooking and check when the thermometer reaches a temperature of 113°F.
While the eggs are on the stove, in another container mix all the powders provided by the recipe. If you can sift them, it would be even better, but it’s also fine to mix them well with a fork to break any lumps formed.
Once the temperature is reached, return the bowl to the stand mixer and start whisking the eggs at maximum speed until they are well whitened and foamed.
Now remove the bowl from the stand mixer and by hand, with the help of a whisk, incorporate all the powders (flour, starch, cocoa, and baking powder) into this batter in several stages, trying to deflate the batter as little as possible.
Pour the obtained batter into a previously buttered 9.5-inch diameter mold and bake in a preheated oven at 356°F for about 30′, always perform the toothpick test but remember NEVER to open the oven before at least 25′ have passed.
NOTES
I suggest, after baking, to leave it for 5′ in the turned-off oven to avoid the depression in the center of the sponge cake, then you can take it out and wait for it to cool well, especially if you decide to cut it to fill it, wait a few hours before proceeding with this operation.
If you liked the recipe or if you have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
