Title: sponge cake

Chocolate mmmmhhh a favorite sweet that most just love. I haven’t made this Chocolate Sponge cake in a while, and I decided to make it last night. I had all the ingredients and it only took about 35 minutes. Just mixed, baked and it was ready!When the cake finally cooled off, it was time to start pouring the homemade chocolate syrup on top, I have to admit just looking at it had me drooling and I’m not even a chocolate lover…Me like white Chocolate. 🙂Every dish or dessert I make I have to taste, this cake has me second guessing about not liking chocolate!!! 🙂 I added Cognac into the batter just to give it a bit of twist 🙂If you haven’t had Chocolate Sponge Cake try this recipe you’ll love it!!

easy,basic sponge. yum!

I hope you like the recipe. I'll post the photo very soon. This sponge cake is very delicious. I forgot to mention that the pan I used is 8 inches (20 cm).

Very light and fluffy and spongy. And very easy to make. You'll be amazed. You will love it. I'm sure!

Sponge Cake is one of the most classic and basic cake that you can try. You can enjoy this Sponge Cake simply by slicing it up and having it or you can even use this Sponge cake as a layer in any layer cake. Do try this recipe....... to make a super soft Sponge Cake.

very easy and delicious

I confess that I was really inspired by a book called "A Book That Answers your Why? Questions About Making Sweets" by Kazuyoshi Aihara. I highly recommend you read the book for further details.I reduced the calories of the recipe listed in the book as much as possible.There are 4 important key points; if you do these properly, then you can make a beautiful sponge cake. If you use the same ingredients in the exact same order, then this is the key to not failing in mixing it. If you remember this, then there is nothing to fear. ＊When beating the eggs, please add in vanilla essence if you like. Recipe by Osshosan

Castella Cake is a very soft sponge cake that melts in the mouth and doesn't need baking powder. Ingredients and the process are very simple. You can eat it as such or use it as a base for any other exotic cake. That's why I selected this cake for heritage contest!#heritage.

Made a super easy sponge cake, then some vanilla pudding mixed with whipped cream (crème patissière), added a layer of strawberries and then a glaze - okay, I did cheat a bit on the pudding and the glaze - they were packet powders from Germany.

The recipe from 'Gretchens Bakery' (www.gretchensbakery.com). I use half portion of her recipe. It is simple and you can always add icing cream or filling to make it more festive. Happy baking!

This is a traditional cake recipe used in most Trinidadian households especially around the Christmas holiday.

Through a lot of trial and error, I came up with my own recipe for cocoa sponge cake. The scent and flavor of the cocoa made this cake come out just the way I wanted it.The cocoa might clump, so make sure you sift very well. When you add the flour, mix in cutting motions to fold it in. Recipe by Maimama

I arranged my fluffy and soft plain sponge cake to make this chocolate sponge. I added honey and starch syrup, and adjusted the amount of fat so as to make a fluffy and moist, but not dry sponge cake.You have to beat the eggs well, but do not beat too much. After that, the texture must be made fine with a hand mixer at a lower-speed. Fold in the mixture using a spatula with a cutting motion and rotate your bowl against the direction of the spatula. Do not over-mix but make sure the cocoa liquid is combined evenly. After mixing, the volume of the batter may drop, but do not worry. When it bakes, it will rise. Recipe by Lesser Panda

light, fluffy and delicious. can be served with tea or fresh fruit.

I used a 15cm cake tin to make this recipe.I like this one because it's easy, before I always failed when I tried to make sponge cake using other recipes.

Best recipie for Victoria sponge!

I really wanted my daughter who is allergic to eggs to be able to eat a decorative fluffy sponge cake.Egg-free cakes tend to be chewy and heavy rather than fluffy so I tried aiming for a cake that's fluffy but not dried out.I added in cocoa to cover up the taste of the baking powder. If you're making a decorated one, though, with other ingredients topped on it, you could also try preparing it without the cocoa.When you add the vinegar at Step 5, the batter will begin to expand quite quickly so please mix it in and get the batter in the oven as quickly as possible. Recipe by sanapon

I’m going to share my first recipe on Cookpad US, and it’s my mum’s recipe! I just got back from Spain last night, and I made this with her ❤️. She bakes it almost every Sunday morning, so it always reminds me of home.It’s very easy to prepare! Are you ready??#february2026

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

serve with fresh cream and strawberries for a yummy dessert

This is the most basic sponge cake, but it tastes so moist and fluffy. For healthy reason, I replaced the butter with vegetable oil, the topping cream is whipped cream not butter cream. This could be the most healthy cream sponge cake ever, but not vegan.

I wanted to come up with a no-fail recipe for classic sponge cake.Don't line the sides of the pan with parchment paper, as the cake sinks away from the sides during cooking.Adjust the length of time you mix for according to your electric whisk.I suggest using cake flour with a low protein content. Recipe by flan*

This is an easy cake that is a snack for my child and me.It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.It's just so easy.Feel at ease making it.The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma

Soft, fluffy andTasty sponge cake.

I learned this recipe from my mother. The sponge is moist, light and delicious!! Chocolate cakes made with this sponge base is the best! Try my milk sponge recipe too!For 18 cm [7.1 in] (or 20 cm) diameter cake (see notes for other sizes)).(Recipe by Mareko)

Whether you like them for breakfast or afternoon tea, these sponge cakes are a perfect companion to a nice cup of Joe.

I failed several times, but it finally took shape. This is a recipe that turns out nice and fluffy.If you coat the mold with lots of butter, then you will be able to remove it cleanly from the mold, so I recommend using a lot. After sprinkling with flour, please thoroughly shake out the excess. After mixing the eggs into the flour, please stir sufficiently. Do it thoroughly and properly. If it's well-whipped the air bubbles will not pop. For 18 cm [7.1 in] round mold. Recipe by Kkmamacchi

I came up with this chocolaty cocoa sponge version when I made the sponge cake from this recipe: https://cookpad.wasmer.app/en/recipes/152230-sponge-cake-with-egg-sugar-and-flour . Keep mixing the egg mixture continuously when heating, or the eggs may be cooked. So be careful!The key is to whip really well and fold in lightly!Don't fold too much as this batter with cocoa powder loses its air bubbles more easily than the plain one!The baking time varies depending on your oven. Recipe by Hamumaki.

This Cake is famous steam cake in Indonesia. Comes with many colors and soft texture. Perfect for meals, snacking, or even for dessert. In this recipe I don't use preservatives and developer ingredients. So let's start..

I was selected to try out a brand of baking paper and so decided to use it to make a snack. The baking paper I used helped me slide the sponge easily off.Please adjust the cooking time based on your type of microwave and the wattage. (If the cake looks like it is cooking through a bit fast, you can reduce the time). If you increase the cooking time by just a bit, the bottom of the cake will go a bit crispy. I kind of like that so I make the top 2/3 fluffy and the bottom 1/3 crispy. This is a castella-style sponge, not a castella sponge itself. Recipe by ne-ne