Cocoa Sponge Cake

Name: Cocoa Sponge Cake
Yield: 18 to 20cm Round Cake Tin
Cuisine: British
Ingredients: 4 Eggs *at room temperature, separated Whites and Yolks; 1/2 cup Caster Sugar; 1 pinch Salt; 1/2 cup Plain Flour OR Self-Raising Flour; 1/4 cup Cocoa Powder; 20 g Butter *melted; 1/2 teaspoon Vanilla

Hiroko Liston @hirokoliston

Melbourne, Australia

My hard-to-fail ‘Basic Sponge Cake’ can be made in different flavour. You can add Matcha Powder to make Matcha Sponge Cake, OR add Cocoa Powder to make this Cocoa Sponge Cake. I altered the amount of Sugar and added a pinch Salt for this sponge.

Hiroko Liston @hirokoliston

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Ingredients

18 to 20cm Round Cake Tin

4Eggs *at room temperature, separated Whites and Yolks
1/2 cupCaster Sugar
1 pinchSalt
1/2 cupPlain Flour OR Self-Raising Flour
1/4 cupCocoa Powder
20 gButter *melted
1/2 teaspoonVanilla

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Steps

1

Preheat oven to 170C. Line base and side of a 18-20cm round cake tin with baking paper.
2

In a small bowl, combine Flour and Cocoa Powder.
3

Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and Salt, and whisk until well combined.
4

Gradually sift the flour mixture over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined.
5

Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
6

Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.
7

*Note: For decoration or filling, Chocolate Ganache is recommended.

Chocolate Ganache