Chocolate has always been everyone’s favorite (almost everyone), thanks to its unique, rich, and sweet taste.
While some may feel guilty on eating chocolate because of its bad reputation for causing weight gain, a number of health issues may also be associated with this delicious treat, however, there are also a number of health benefits on this sinful treat!
Chocolate is believed to contain high levels of antioxidants and some studies have suggested chocolate could lower cholesterol levels and prevent memory decline, if there isn’t high fat and sugar content in this one treat.
Putting cocoa powder and controlling the amount of sugar you can put in one dessert enables you to enjoy this without much guilt, at least to me.
I have always love sponges of any kind, soft and fluffy ones always makes excited. There’s 2 ways to make a sponge cake:- Egg separation method and the whole egg method.
I didn’t understand why my whole egg method always fail on me not giving me the best of the cake. Hence, i have grown to using the more tedious egg separate method for all cakes. They always turn out super light and fluffy.
Once you get the hang of making good sponges, you’re almost good to do all kinds of basic cakes!
Recipe for Chocolate Sponge Cake
3 Egg whites (large)
100 grams sugar (i divided into 2 portions of about 80g and 20g)
3 Egg yolks (i used 60g eggs)
80 grams Cake flour
50 ml Milk (full cream)
30 grams Butter (or coconut oil)
20 grams Cocoa powder
1/4 tsp cream of tartar (optional)
1/2 tsp baking powder (optional)
Cream of tartar helps to stabilize your egg whites during whipping and baking powder helps to achieve the fluffy texture of the cake although both are not necessary.
I’m using only a electric hand whisk to do this cake, as little bowls and as little washing as possible.
1. Preheat oven at 170C.
2. Melt butter in warm milk
3. Combine and sift dry ingredients in a bowl
4. Whisk egg whites, gradually adding sugar (80g) in 3 batches to soft peak.
5. Whisk egg yolks with sugar (20g) in another bowl, till slightly pale in colour.
6. Add milk mixture and dry ingredients into the yolk mixture.
7. Fold in the egg white meringue in 3 batches.
8. Line a 6″ cake tin. I only line the base of the tin so the cake can “climb” and i will have a taller cake.
9. I bake my cake on the middle tray of the oven, at 170C (no fan) for 40 mins and 150C (fan) for 12mins. Insert a toothpick to check for doneness. It has to come out clean.
- As i mention i want to keep as little washing and as little bowls i have for this, after you whipped your whites, there is no need to wash or clean your whisk. You may use it to whisk the yolks straight away.
- Do not delay too long to get your egg yolks mixture done as the egg whites that you just whipped up, may deflat.
- Do not overmix or overfold your batter in any part.
- You can also use a 8″ cake tin for a bigger but shorter cake. It works fine too, but you may need to cut the baking time. Maybe try 170C 20mins (no fan) then 150C 10mins (fan). Insert toothpick to check for doneness.
I’ve prep some homemade berries jam and frost with some chocolate buttercream. You can frost the cake with whipped fresh cream as well. The ideas are countless when you have a perfect chocolate sponge cake 👍🏻
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2 thoughts on “Easy Chocolate Sponge Cake”
Thanks for this ez choc cake method. I would like to know if I can use dark/milk chocolate to replace cocoa powder in this recipe and how much and when should I add the melted choc?
You may try replacing milk with chocolate milk, however the chocolate taste might not be so significant. Remember to use full cream milk in this case.