You can enjoy it as it is, with a simple dusting of powdered sugar, or fill it with your favorite cream. It is perfect as a cake base, and also ideal for creating elegant single portions. Loved by both adults and children, it is: the Cocoa Sponge Cake.
A great classic of pastry that always makes a good impression. I love to prepare it, especially in winter, and fill it with a milk syrup and chocolate cream for an even more intense and enveloping taste.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Cocoa Sponge Cake Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup potato starch
- 1 cup sugar
- 7 eggs
- 1 pinch salt
- 1 packet baking powder
Tools
- Mixer
- Bowl
- Cake Pan
Cocoa Sponge Cake Preparation
To prepare the cocoa sponge cake, start by putting the eggs and sugar in a large bowl. Work them with the mixer on low speed until you get a creamy mixture. Gradually add the flour and potato starch, using a sieve.
Work for a couple of minutes, then add a pinch of salt and the cocoa. Once the cocoa is well incorporated, add the baking powder and continue to work with the mixer until you get a frothy batter.
Take a 10-inch round pan, butter and flour it, then gently pour the mixture inside.
Bake in a preheated static oven at 356°F for about 40 minutes.
Remove from the oven and let cool completely before taking it out of the pan.
Tips
Before removing from the oven, I always recommend doing the toothpick test to make sure the inside of the sponge cake is completely cooked, thus avoiding unpleasant surprises when serving it.
