Chocolate Sponge Cake
Enjoy a sensational homemade chocolate sponge cake featuring a light, fluffy, and moist crumb baked to golden perfection. Delivering an unbeatable comforting depth of rich chocolate flavour and airy texture, this ultimate baking classic brings traditional bakery-style comfort food straight to your home kitchen.
Cuisines
Cooking Instructions
Preparation: 20 minutes
Cooking: 30 minutes
Cooking: 30 minutes
Servings: 6 to 8
Notes:
Ensure all tools and mixing bowls are completely clean with no traces of oil or moisture to allow eggs to whip properly.
Warm eggs and sugar together over a water bath until they reach body temperature to help build maximum volume when whipped.
Whip the warm eggs at high speed until thick and ribbon-like, then finish at low speed to refine air bubbles into a silky, shiny texture.
Mix milk, oil, salt, and cocoa powder together into a smooth paste before incorporating to prevent lumps.
Sift flour and baking powder, then gently fold into the whipped eggs as quickly as possible without deflating the batter.
Incorporate the cocoa liquid mixture smoothly and rapidly into the batter, ensuring no pockets remain at the base of the bowl.
Pour batter into a lined cake tin, tap gently to release large air bubbles, and bake immediately in a preheated oven at 170°C for 25 to 30 minutes.
Warm eggs and sugar together over a water bath until they reach body temperature to help build maximum volume when whipped.
Whip the warm eggs at high speed until thick and ribbon-like, then finish at low speed to refine air bubbles into a silky, shiny texture.
Mix milk, oil, salt, and cocoa powder together into a smooth paste before incorporating to prevent lumps.
Sift flour and baking powder, then gently fold into the whipped eggs as quickly as possible without deflating the batter.
Incorporate the cocoa liquid mixture smoothly and rapidly into the batter, ensuring no pockets remain at the base of the bowl.
Pour batter into a lined cake tin, tap gently to release large air bubbles, and bake immediately in a preheated oven at 170°C for 25 to 30 minutes.
Warm and Whip Eggs
Place eggs and sugar in a bowl over a warm water bath, whisk until lukewarm, then whip at high speed until pale and voluminous, finishing on low speed for a silky texture.
Prepare Liquids and Dry Ingredients
Mix milk, oil, salt, and cocoa powder together until smooth. Sift plain flour and baking powder in a separate bowl.
Fold Batter
Gently fold the sifted flour into the whipped eggs, then carefully fold in the cocoa liquid mixture just until combined without overmixing.
Bake Cake
Pour the batter into a lined cake tin, tap to remove air bubbles, and bake at 170°C for 25 to 30 minutes until springy to the touch.
Cool and Serve
Invert the baked sponge cake to cool completely on a wire rack before slicing and serving.
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Ingredients
Egg Foam
| Eggs | 3 |
| Caster Sugar | 90 g |
Cocoa Liquid
| Cocoa Powder | 25 g |
| Milk | 30 ml |
| Vegetable Oil | 30 ml |
| Salt | 1 pinch |
Dry Ingredients
| Plain Flour | 75 g |
| Baking Powder | 1 tsp |
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