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Chocolate sponge cake

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Ingredients for 1 servings:

  • 4 eggs (size M or L)
  • 3 tbsp water, cold
  • 160 g sugar
  • 65 g flour
  • 65 g cornstarch
  • 30 g cocoa
  • 1 tsp baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Foolproof sponge cake for cakes – basic recipe

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff peaks form, gradually adding the sugar while stirring. Briefly fold in the egg yolks on the lowest speed. Mix together the flour, cornstarch, cocoa, and baking powder, sift them into the egg mixture, and fold them in as briefly as possible. Pour the batter into a 26cm springform pan (lined with greased baking paper). Place in an unheated oven and bake at 160°C (convection oven not recommended) for about 40 minutes. If you want a light sponge, simply omit the cocoa and use 80g each of the flour and cornstarch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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