Fluffy Chocolate Sponge Cake

This recipe was automatically translated from Romanian. View original here
Fluffy Chocolate Sponge Cake

The sponge cake I fell in love from the first bite -  soft, and chocolatey, fluffy and most of all it's quick and easy. It does not require time to "sit" as in the classic sponge cake, so it's a shame not to try it.

It goes and is served as a simple cake, powdered with a little sugar or as the most delicious and successful cake top. It can be filled with any cream you like - on the first try I didn't get complicated and I filled it with Homemade Whipping Cream, simply mixed with sugar and vanilla. Now I want to try something more delicate, the recipe follows.


Cacao powder
0.5 cups
Boiling water
180 ml
6 pieces
300 g
Sunflower oil
120 ml
White flour
280 g
Baking powder
10 g

Step by step


All the ingredients are prepared for the recipe - I measured all the ingredients, I divided the sugar into 2 small bowls of 150g each. The flour is mixed with the baking powder.


Boiling water is added to the cocoa and with a fork or spoon mix well so that they are no longer lumpy.


Separate the egg whites from the yolks - in 2 larger bowls.


Whisk the egg whites - when they harden a little, add 150g of sugar in half. It has to be harder foam, like meringues.


Beat the yolks with 150g of sugar. Add a little oil to incorporate completely.


Then incorporate the cocoa composition, slightly cooled.


And the last one is flour and baking powder - mix well with a whisk or mixer so that they are not lumpy.


Add this composition to the beaten egg whites - or add them in about 2-3 rounds - and mix slowly with movements from top to bottom, so that the egg whites do not deflate.


Pour the dough into a round shape 28 cm in diameter, spread with baking paper, or greased with butter and lined with flour. Gently (2-3 times) shake the table tray, to even out the dough and to get the air bubbles to the surface.


Put the tray in the oven at 180 degrees, the average temperature - leave it for about 40 minutes - until it passes the toothpick test - see in the picture, to be clean.


After it has cooled down a bit, take it out of the pan and let it cool completely.

Before decorating, if it has formed a cocoon on top, cut it carefully with a thin knife - to have the cake evenly.


And here is a picture of him in section, cut, ready for assembly.


This is how it looks with the bottom up - I prefer this to be the part that comes on top, it is perfectly smooth and comfortable for decoration.

Good appetite!

Quantity: 500 g (1pandispan 28 cm in diameter)
Prep time: 60 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cakes, Desserts

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