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1
Smear the mold with a thin layer of vegetable oil or butter (not listed).
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2
Line the bottom and side with parchment paper cut to fit the mold.
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3
Break in the eggs into a bowl, and beat in a double boiler until it forms a thick ribbon when the whisk is lifted.
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4
Add the sugar and continue beating.
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5
Once it's well beaten to a point where you can almost write letters on the surface, smooth out the batter by beating for an additional 1 to 2 minutes at low speed.
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6
Put the * ingredients into a heatproof container and microwave at 600 W for 30 to 40 seconds.
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7
Preheat oven to 170C.
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8
Combine the ingredients and sift into the batter in 2 to 3 portions, folding in with a spatula with each addition.
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9
Add in * and mix swiftly.
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10
Pour in the batter all at once from up high (making sure to pour in the last bits near the rim of the mold).
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11
Drop the mold down onto your work surface a couple of times to remove any air pockets.
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12
Once the oven has been preheated, bake for 30 minutes.
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13
Once baked, drop the mold from a height of about 30 cm to prevent shrinking.
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14
Flip it over on top of a sheet of parchment paper (Sorry, I'm using plastic wrap in this picture.)
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15
Remove the mold and paper around the rim first, put the mold back on and let rest 2 to 3 minutes to flatten the surface.
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16
Remove the mold around the rim and flip the cake over on your right palm.
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17
Gently place on a cooling rack and remove the mold and paper on the bottom.
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18
Place the entire cake (with the cooling rack) in a plastic bag and let rest until completely cool.
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19
When it's cooled completely, slice it to your preference.
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20
Here's a petite chocolate cake I made with this same cocoa sponge cake.
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21
Foolproof Fluffy Genoise Sponge Cake.
