CHOCOLATE SPONGE CAKE RECIPE

oft, fluffy and jiggly souffle-like cake with a deep cocoa flavour, with a cotton soft texture this chocolate sponge cake is to die for!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 x 8 inch square cake 1x
• Category: Cake
• Method: Intermediate

• INSTRUCTIONS

  • 130g Whole milk (½ cup 2 tsp)
  • 130g Unsalted butter (½ cup 2 tsp)
  • 80g All purpose flour (⅔ cup)
  • 40g Unsweetened cocoa powder (⅓ cup)
  • 8 Egg yolks
  • 1 tsp Vanilla extract
  • 8 Egg whites
  • 130g White sugar (⅔ cup)
  • Pinch of salt

  INSTRUCTIONS

  1. • Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin with parchment paper
     • Combine the milk and butter in  a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
     • Sift the flour, cocoa powder and salt into a large bowl and pour over the hot milk and butter, mix until combined
     • Add the egg yolks and vanilla extract, and mix until smooth and well combined
     • In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and whisk until foamy
     • Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
     • Add ⅓ of the meringue to the yolk mixture and mix until well combined

  • Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
  • Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
  • Bake for 75 minutes or until the cake springs back when touched
  • Cool on a wire rack for 5 mins
  • Enjoy warm and serve with a dollop of whipped cream