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Chocolate Sponge Cake Recipe 

You must try this chocolate sponge cake recipe.

This is hands-down the best I've tasted; remarkable. I offer many dessert recipes to try at the end of the page.  Let's get started...

Chocolate Sponge Cake drizzled with chocolate and white chocolate #misshomemade

Chocolate Sponge Cake Recipe


1 cup sifted flour
1-1/2 tsp baking powder
1/4 tsp salt
3 eggs, separated
1 cup white sugar, divided in 1/2 cups
1 TBS instant coffee powder diluted in 3 TBS hot water
1 TBS coffee liqueur
2 TBS unsweetened cocoa powder
1 TBS homemade pure vanilla extract

PREHEAT oven to 350 degrees. Line the bottom of the pan with wax or parchment paper. Put the cake pan on a baking sheet lined with parchment paper or a silicone mat.

Sift the flour, salt and baking powder together; set aside.

Place the egg whites in a large stainless steel (or heat proof glass) mixing bowl and the yolks in a smaller stainless steel bowl. Place the stainless steel bowl with the egg whites in a pan over boiling water.

Add 1 tablespoon of the sugar (of the 1/2 cup of sugar), and whisk until eggs are warm to touch. Take off the heat and add the remainder of 1/2 sugar to the warm egg whites and beat until stiff peaks form.

Do the same technique for the egg yolks as you did for the egg whites. Place the bowl over boiling water and whisk in one tablespoon of sugar.

When the yolks are warm to touch, pour the remaining 1/2 cup sugar to the egg yolks and beat with a mixer until thick and light yellow in color. (When you lift the beaters it should resemble a ribbon)

Now gently fold this egg yolk mixture and the flavorings into the egg whites and sugar.

Add 1/4 cup of flour mixture at a time and fold carefully until combined. Do not over mix; it will take the air out of the cake batter that you just beat in.

Bake for 25 to 30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cake, unmold and peel off the paper liner.

Invert and cool to room temperature, right side up. (The cooled cake may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.) 

Recipe adapted from Dorie Greenspan.

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