How to Make a Spongy Chocolate Cake

If you're looking for an easy recipe for a deliciously spongy and moist dessert, a chocolate sponge cake is the way to go. Chocolate sponge cake is a twist on an old favorite, but is every bit as yummy as traditional sponge cake.

Things You'll Need

• 1 dozen large eggs
• 3/4 cup sifted all-purpose flour
• 2 cups baker's sugar or ultra-fine sugar
• 1/2 cup powdered cocoa
• Pinch of salt
• 2 tsp. pure vanilla extract
• 1 tsp. cream of tartar
• Sponge cake pan or tube pan
• Empty bottle

Instructions

1. Preheat the oven to 375 degrees F.

2. Divide the egg yolks from the whites and allow the whites to warm to room temperature. Refrigerate the yolks and save them for another dish, or dispose of them.

3. Sift the flour into a mixing bowl. Add the sugar, powdered cocoa and a pinch of salt. Sift the mixture again.

4. Put the egg whites in a small bowl. Using an electric mixer set on high speed, whip them until they become foamy. Mix in the pure vanilla extract and cream of tartar. Continue beating the mixture until it forms stiff peaks.

5. Fold about a quarter of the flour into the egg whites with a rubber spatula. Continue adding the flour about a quarter at a time until all of the flour has been incorporated.

6. Spoon the cake batter into a greased sponge cake pan or tube pan. Bake the chocolate sponge cake for 40 minutes, or until it springs back when you touch it with your fingertip.

7. Put the tube pan upside down on a bottle and allow it to cool for about 2 hours. Use a spatula to loosen the cake from the pan.

Tips & Warnings

• To make a spongy cake, don't overmix when you add the flour. Overmixing can produce a tough, dense cake.