Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time.
Gather your ingredients and measure them before starting.
Sift the 3/4 cup flour, 1/4 cup cocoa powder, and 1 ½ tsp baking powder together. Melt 2 tbsps butter.
For easy cleanup and removal of the cake, line an 8-inch baking pan with foil or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.
Add 4 eggs and a pinch of salt to a mixer bowl fitted with a whisk attachment and whip the eggs until slightly foamy. Slowly pour 3/4 cup sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
Add the flour mixture into the whipped eggs in halves and carefully fold until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Do not over-mix or the cake will be dense.
Add the melted butter and carefully fold until all butter is incorporated. Do not overmix.
Pour the batter into the lined and greased baking pan and quickly swirl the pan back and forth couple of times to even out the batter.
Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
Then, remove it from the pan and invert it straight onto the cooling rack, then peel off the foil or parchment paper and allow to cool completely before using it in cakes.
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