Perfect Chocolate Sponge Cake
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: One 9 inch round, 2 inch tall cake layer
- 4 eggs large, room temperature
- Pinch of salt
- 54g 3⁄4 cup sugar
- 96g all purpose flour, sifted (for white sponge cake, omit the cocoa powder below and increase the flour by 32g)
- 30g cocoa powder, sifted
- 11⁄2 tsp baking powder
- 28g unsalted butter, melted
One or two 9 inch round Cake Pans (9-Inch x 3-Inch) Foil & non-stick baking spray or Parchment Paper Liners for Round Cake Pans 9 inch diameter
1. Gather your ingredients and measure them before starting. Sift the flour, cocoa powder and the baking powder. Melt the butter. Place the eggs into a bowl of a mixer fitted with a whisk attachment. Add a pinch of salt. Turn the mixer and start whipping them.When the eggs are slightly foamy, without stopping the mixer start pouring the sugar slowly into the eggs. Continue whipping the eggs and sugar for about 10 minutes until the mixture is pale yellow and drastically increased in volume. When you lift the whisk from the mixture the ribbon should not disappear right away. Not whipping the egg mixture long enough will yield a dense cake.
2. Combine the sifted flour, cocoa powder and the baking powder and stir everything to combine. Alternatively, you can just sift everything together.
3. Now add 1⁄2 the flour mixture into the egg mixture and carefully fold the dry ingredients until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Add the other half of the flour mixture and keep folding just until no streaks of flour are seen. Do not overmix or the cake will be dense.
4. Add 2 tablespoons of melted butter. Continue carefully folding until all butter is incorporated. Do not overmix.
5. For easy cleanup and removal of the cake, line the baking pan with foil and spray with non stick spray. Alternatively you can cut out a parchment paper circle to place on the bottom of the pan as well. For this amount of batter, you can either use one baking pan and then split the 2 inch tall baked cake into two 1 inch tall layers later, or you can just bake it in two separate pans at the same time – this will give you two separate 1 inch tall cake layers.
6. Pour the batter into the lined and greased baking pan and shake the pan in a circular motion back and forth couple of times to even out the batter.
7. Wet the cake strip and fasten it around the bottom of the cake pan.
8. Bake in a preheated to 350F oven, on the middle rack for about 20 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
9. Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.
10.Then, remove it from the pan by grabbing onto the corners of the parchment paper, or inverting it straight onto the cooling rack, but peel off the foil or parchment paper and allow to cool completely before using it in cakes.
11.To split the cake into two even layers, put the palm of your left hand (if you’re right handed) on top of the cake; with you right hand score the side of the cake with a long serrated knife halfway up the height of the cake all around the side about 1⁄2 an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers.
Fluffy Chocolate Sponge Cake (巧克力海绵蛋糕)