Chocolate Sponge Cake
250kcal
Ingredients
Batter Ingredients
- 1 cup all-purpose flour sifted for a light and airy texture
- 1/2 cup unsweetened cocoa powder adds rich chocolate flavor; Dutch-process cocoa can be used for a deeper taste
- 1 teaspoon baking powder helps the cake rise beautifully
- 1/2 teaspoon baking soda complements the cocoa
- 1/4 teaspoon salt enhances chocolate flavors
- 4 large eggs (separated) whites create fluffiness; yolks add richness
- 1 cup granulated sugar sweetens the cake and helps with structure
- 1/3 cup vegetable oil keeps the cake moist
- 1 teaspoon vanilla extract introduces a warm aroma
- 1/2 cup boiling water creates a smooth batter
Equipment
- oven
- mixing bowls
- Electric mixer
- measuring cups
- measuring spoons
- spatula
- 9-inch round cake pans
- Wire rack
Method
Baking Steps
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Beat the egg yolks with half of the granulated sugar until pale and thick.
- Stir in the vegetable oil and vanilla extract until well combined.
- Gradually add the dry mixture and boiling water to the egg yolk mixture, mixing until smooth.
- Beat the egg whites in a separate bowl until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Fold the whipped egg whites into the chocolate batter gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring to a wire rack.
- Frost your cooled cakes with chocolate frosting or serve with whipped cream and berries.
- Slice and savor your delicious chocolate sponge cake.
Nutrition
Serving1sliceCalories250kcalCarbohydrates40gProtein4gFat10gSaturated Fat1.5gCholesterol100mgSodium200mgPotassium150mgFiber2gSugar20gVitamin A5IUCalcium2mgIron8mg