With a few ingredients and some tricks, you can achieve a cocoa sponge cake perfect to roll, fill, or even enjoy as it is. Its texture is spongy yet elastic, it can be prepared in a few minutes and bakes in a flash.
This recipe is without butter and yeast, suitable for those looking for a light yet delicious dessert. Also great for those who love homemade snacks, rolls filled with cream or jam, or want to make a healthy and genuine snack for children.
A versatile base to save and make a thousand times!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cocoa Sponge Cake without Yeast
- 4 eggs (220 g)
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 1/2 tbsp unsweetened cocoa powder
- 1 tsp honey
- 1 tsp vanilla extract
Tools
- Stand Mixer
Steps: How to Prepare the Cocoa Sponge Cake
A simple base that will make you want to bake it every week!
In a large bowl or stand mixer, combine room temperature eggs with the sugar and vanilla extract. Beat with electric whisks for at least 10 minutes, until the mixture becomes light, fluffy, and forms ribbons (i.e., falls in a ribbon-like pattern).
In a separate bowl, sift flour and cocoa.
Add them gradually to the whipped mixture, folding gently from bottom to top with a spatula to avoid deflating the batter.
Add the teaspoon of honey, which helps keep the cake soft once baked.Pour the mixture into the baking pan and gently level with a spatula.
If you want to achieve a thin cocoa sponge cake perfect for rolling, use the oven tray, lined with parchment paper.
If you prefer a thicker and fluffier result, you can use a slightly smaller pan (12×16 inches).
Bake in static oven preheated to 428°F for about 7 minutes.
Remove from oven and immediately cover with another sheet of parchment paper or a slightly damp cloth, to prevent it from drying out.
Storage
The sponge cake stays soft for 2 days, well covered with plastic wrap, at room temperature. You can also freeze it after baking and cooling: just thaw it at room temperature to make it like freshly made.
Useful Tips and Variations
• If you want a softer effect, add 1 tablespoon of cornstarch replacing part of the flour.
• If you want a more “chocolatey” base, add dark chocolate flakes before baking (be careful not to overdo it or it might break).
• Perfect to fill with mascarpone cream, whipped cream, ganache, or jam.
• If you want to avoid honey, you can replace it with a teaspoon of maple syrup or agave.
FAQ (Questions and Answers)
Can I use only egg whites?
Yes, but the texture will be different: drier and less elastic.
Is it lactose-free?
Yes, it is naturally lactose-free.
