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Soft and light chocolate sponge cake, dusted with icing sugar and cut into slices.
Freshly baked, soft chocolate sponge slices, dusted with icing sugar.

Chocolate sponge cake

Author: Flavelo
Recipes Cakes and Desserts
Sponge cake is actually a physics experiment in the kitchen: how to trap as much air in the dough as possible? The egg white foam provides the frame, and tiny air bubbles expanding in the oven lift the dough. Since cocoa powder is heavier than flour and contains fat, we must handle the foam with extra care so as not to break it.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Two mixing bowls (for whites and yolks)
  • Mixer or whisk
  • Sieve
  • Spatula
  • Cake tin (approx. 22-24 cm)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Beat the yolks with half the sugar and the vanilla sugar until pale.

Tip: It's ready when the sugar crystals no longer crunch and the mass is pale yellow and creamy.
2 ✓

Beat the whites with the pinch of salt and the other half of the sugar into a stiff, glossy foam.

Tip: Add the sugar gradually; this stabilizes the foam. The salt helps the proteins coagulate.
3 ✓

Sieve the flour, baking powder and cocoa powder together into a bowl.

Tip: Sieving loosens the flour and removes cocoa lumps, making it easier to mix.
4 ✓

Mix a little of the egg white foam into the yolk cream (to loosen), then carefully fold in the remaining foam and flour mixture alternately, with large, circular motions.

Tip: Use a spatula and fold from bottom to top so you don't break the air bubbles that give the sponge its lightness.
5 ✓

Pour the batter into a tin lined with baking parchment or buttered and floured. Bake for approx. 30-35 minutes. Check with a skewer.

Tip: Do not open the oven in the first 20 minutes! If the skewer comes out clean from the middle, it's done.

Recipe FAQ

Why did it collapse?
You opened the oven door too early, and the heat shock caused the structure to collapse before it solidified.
Why is the middle domed?
You baked it at too high a temperature, the edges baked sooner than the middle.

Ingredients

  • 150 g plain flour
  • 150 g granulated sugar
  • 4 eggs (room temperature)
  • 30 g unsweetened cocoa powder
  • 1 packet baking powder
  • 1 packet vanilla sugar
  • 1 pinch salt