Bake this irresistible Light and Moist Chocolate Sponge Cake at home. Made with Egg whites, sugar, Egg yolks and flour. Easy step-by-step instructions i…
This Light and Moist Chocolate Sponge Cake relies on simple, everyday ingredients such as egg whites (large), grams granulated sugar, egg yolks (large) and grams cake flour. It comes together quickly and makes 4 servings, at about 476 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Light and Moist Chocolate Sponge Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.
Updated Jun 30, 2026
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About the ingredients: I recommend using large eggs.
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Refrigerate until use.
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You can substitute margarine for baking for the butter.
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Preliminaries: Line the mold with parchment paper.
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If the paper curls up, oil the cake tin before putting in the paper and it will stick to the oil.
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Put egg whites in a bowl, and whip with a handheld mixer.
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(Make sure that you use an impeccably clean bowl.
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If it has any water or oil in it, the egg whites won't whip up properly!)
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When the egg whites are whipped to an even, smooth consistency, add 1/2 of the granulated sugar and whip together.
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When it's very fluffy add the rest of the sugar, and keep whipping until it turns into a smooth, shiny meringue.
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If stiff peaks form when you lift the mixer, it's done!
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(It's a must to make a meringue that forms peaks!)
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Add the yolks to the meringue and mix well.
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(When the yolks are evenly incorporated, it's done.)
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Sift the cake flour into the batter.
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Use a rubber spatula and mix up from the bottom using a cut-and-fold motion.
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It's easier if you turn the bowl with one hand as you mix!
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(Whatever you do, don't beat or knead the batter.
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19
Mix as little as possible.)
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Put the butter and milk into a heatproof bowl, cover with plastic wrap and microwave for a minute and a half.
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21
(You can also warm it in a small pan.)
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When the butter and milk are warm, sift in the cocoa powder and mix to dissolve.
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(It's a bother, but be sure to sift it!)
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Keep on mixing until the cocoa has completely dissolved!
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25
(Make sure there are no lumps!)
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Add the Step 9 mix to the Step 6 batter a little at a time.
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(If you add it all at once the cocoa butter will sink down to the bottom!)
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28
Mix the batter up from the bottom while turning the bowl with one hand, using a cutting motion and working quickly.
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(Be sure not to beat or knead it at this point too.
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30
Mix as little as possible.)
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Pour the batter into the lined mold.
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(Since the batter at the bottom of the bowl does not rise well, pour it around the perimeter of the mold, where it will cook faster.)
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Drop the filled cake pan 4 to 5 times at a height to eliminate air pockets, and smooth out the surface.
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34
Bake for 30 to 40 minutes in a preheated 340F/170C oven.
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35
If you poke the middle with a bamboo skewer and it comes out clean, it's done!
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36
As soon as it's baked, drop it at a height of 20-30 cm onto a work surface to prevent the cake from shrinking.
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Put a well wrung out moistened kitchen towel on your work surface, and take the spongecake out of the cake pan.
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38
Peel the paper off the sides.
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39
(Put the cake top upside down.)
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40
Put the cake pan back on the cake and leave for 2 to 3 minutes.
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41
(This is to make the top surface flat, and to even out the moisture in the cake.)
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Take the cake pan off and peel off the paper from the bottom.
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Turn the cake over and cool on a cake rack.
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Cover the spongecake with a moistened and tightly wrung out kitchen towel, and leave to cool.
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When the spongecake is cool, slice horizontally and fill and decorate as you like.
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(The cake is easier to slice if you let it rest for a day.
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Keep in a plastic bag.)
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How to slice the sponge cake cleanly: Mark the sides vertically with a knife so that you can re-stack the layers later.
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If you don't have a cake slicer: Insert toothpicks where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly (in 4 to 8 places).
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Slice through the cake on top of the toothpicks horizontally.
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Slice the lower layer in the same way.
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Re-stack the layers, following the vertical marks you made in Step 19.
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Tip: If you flip the bottom layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate.
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To make a 12 cm diameter cake: Re-calculate the amounts based on 1 egg.
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(I halve the amounts mixed for the 18 cm cake.)
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Bake for 25 to 30 minutes (28 minutes works best for my oven).
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To make a 15 cm diameter cake: Halve the amount of ingredients used for the 20 cm cake.
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Bake for 30 to 35 minutes (340F/170C, 34 minutes in a gas oven).
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To make a 21 cm diameter cake: Re-calculate the amounts based on 5 eggs (Or multiply the amounts for the 18 cm cake by 1.5.)
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Bake for 30 to 40 minutes (35 minutes works best).
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To make a 12 cm diameter cake plus a 15 cm diameter cake: Use the amount of ingredients specified for the 18 cm or 20 cm cakes (I prefer the latter).
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Baking times - 12 cm = 28 minutes, 15 cm = 34 minutes.
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When trying to figure out how much batter you need for a particular round or square mold, just keep in mind that you should have 1 egg for every 500 ml of batter poured inside the pan.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Preheat the oven fully and bake on the middle rack for the most even results.
- Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
- Let it cool before slicing so it sets properly and holds its shape.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
- A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 Egg whites (large), 120 grams Granulated sugar, 3 Egg yolks (large), 80 grams Cake flour, and more.
Yes, Light and Moist Chocolate Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.