How to make chocolate sponge cake recipe ?
Chocolate sponge cake is a base for many chocolate cake pastries made from refined flour, cocoa powder, eggs, sugar and flavorings ; baked and then served with melted chocolate cream layering , and toppings etc.
Equipment
- Cooling rack
- Cake tin
- Stand mixer or hand beater
Ingredients
- 80 g All purpose flour or cake flour
- 20 g Cocoa powder
- 100 g Sugar
- 2 g Salt
- 3 nos Eggs
- 5 g Baking powder
- 5 ml Vanilla essence
- 20 ml Refined Oil Butter can be used
Instructions
- Measure all the ingredients correctly. In a cake mold, apply butter and keep ready or you can line with butter or parchment paper.
- In a bowl, sieve the refined flour, cocoa powder, baking powder, salt together and keep aside.80 g All purpose flour or cake flour, 20 g Cocoa powder, 2 g Salt, 5 g Baking powder
- In a dry bowl crack the eggs and vanilla essence and start whisking through hand or through electric beaters.3 nos Eggs, 5 ml Vanilla essence
- Whisk till the eggs gets foamy and double in size and add sugar gradually little by little and continue whisking.100 g Sugar
- Whisk till the sugar and egg is beat together that is ribbon texture and a soft peak can be seen as shown in picture. Add the sieved flour mixture and start folding it slowly.
- Add oil or melted butter in the last and pour it in the mold that is either lined with butter paper or butter.20 ml Refined Oil
- Bake in the oven for 20 minutes at 200 degree celsius. If baking in pressure cooker , add a perforated tray at bottom and place the container inside and then close the lid and cook for 25 minutes in medium flame.
- Once baked let it rest for 5 - 10 minutes and then demold and serve with melted chocolate, ice cream or layer the cake.
Notes
If baking in pressure cooker , add a perforated tray at bottom and place the container inside and then close the lid and cook for 25 minutes in medium flame.
You can check whether the cake is cooked by inserting a tooth pick or small knife and it should not have any cake mixture stuck to it. Checking in the middle is quite good but do not check before time ends as it puffs down the cake.
Nutrition
Serving: 2g | Calories: 274kcal | Carbohydrates: 44g | Protein: 7.2g | Fat: 9.2g | Saturated Fat: 2.1g | Cholesterol: 126mg | Sodium: 244mg | Potassium: 319.98mg | Fiber: 2.1g | Sugar: 25.5g | Calcium: 81mg | Iron: 2mg