Light and Moist Chocolate Sponge Cake – a delicious recipe with Egg whites, sugar, Egg yolks, flour, Milk, Butter. Easy to follow and perfect for any occasion.
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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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(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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(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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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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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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Bake for 30 to 40 minutes in a preheated 340F/170C oven.
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If you poke the middle with a bamboo skewer and it comes out clean, it's done!
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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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Peel the paper off the sides.
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(Put the cake top upside down.)
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Put the cake pan back on the cake and leave for 2 to 3 minutes.
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(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.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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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.