Sponge Cake Coklat Lembut Irit 
Soft and Economical Chocolate Sponge Cake
A tall, soft, and delicious cake that can be topped with cream, jam, cheese, or dark chocolate—it's great when stored in the fridge too. I usually use 3 large eggs, but since these are smaller, I used 4. This is also perfect for making a tart. For a tart, slice it in half, spread with jam, add buttercream and sweetened condensed milk, cover with another layer of cake, then spread buttercream on top and decorate. It's a budget-friendly yet tasty birthday cake option.
Soft and Economical Chocolate Sponge Cake
A tall, soft, and delicious cake that can be topped with cream, jam, cheese, or dark chocolate—it's great when stored in the fridge too. I usually use 3 large eggs, but since these are smaller, I used 4. This is also perfect for making a tart. For a tart, slice it in half, spread with jam, add buttercream and sweetened condensed milk, cover with another layer of cake, then spread buttercream on top and decorate. It's a budget-friendly yet tasty birthday cake option.
Cooking Instructions
- 1
Beat the sugar and eggs with a mixer until the sugar dissolves, then add the liquid vanilla, salt, and emulsifier. Mix until thick and forms ribbons.
- 2
Add the cake flour, cornstarch, and cocoa powder while sifting. Mix on low speed until just combined. Turn off the mixer and add the melted butter, chocolate paste, and sweetened condensed milk alternately, folding gently until well combined (don't overmix to avoid deflating).
- 3
Pour into a greased and lined baking pan (my pan is small). Bake in a preheated oven at medium-low heat until cooked through. Test with a skewer; if it comes out clean, it's done.
- 4
Want to see how soft it is? Press it gently.
- 5
Voila, it bounces back!
- 6
NOTE: You can make this in other flavors like pandan. If making pandan or other flavors (not chocolate), replace the 10 grams of cocoa with 10 grams of cake flour. Don't skip the 10 grams.
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