Chocolate sponge cake recipe

Bored of the simple sponge cake or just want to add a splash of color? Try this chocolate cake to be the canvas of future creams!

As I currently have a little time, I had been surfing on the internet last week. Trying to get fresh, fascinating thoughts, inspirational recipes that I have never tested before, to surprise my loved ones with. Hunting for a while yet couldn’t find too many interesting things. Right before I thought to give up on it, I stumbled on this delicious and simple dessert by luck at Suncakemom. It seemed so scrumptious on its snapshot, it required immediate action.

It was not difficult to imagine the way it’s made, its taste and how much my husband might enjoy it. Mind you, it is rather easy to delight the guy in terms of cakes. Yes, I am a lucky one. Or perhaps he is.Anyways, I visited the page and then used the comprehensive instuctions that had been accompanied by great graphics of the task. It really makes life rather easy. I could imagine that it’s a bit of a hassle to take photos down the middle of baking in the kitchen because you normally have sticky hands so that i genuinely appreciate the commitment she put in to build this post and recipe conveniently implemented.

Having said that I am inspired to present my very own formulas in the same way. Many thanks for the concept.

I was tweaking the main formula create it for the taste of my family. I’ve got to tell you it had been an incredible success. They loved the taste, the structure and loved getting a delicacy like this in the middle of a hectic workweek. They quite simply demanded even more, many more. Thus the next time I am not going to make the same mistake. I’m gonna multiply the amount .

For more Chocolate sponge cake recipe check out SunCakeMom

Separate egg whites from the yolks.

In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.

Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.

Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color.

Then add bit by bit alternating the dry ingredients and water too.

Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.

Line a 10″ x 8″¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.

Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.

Let it cool down.