Description
This chocolate sponge cake genoise stands out for its light, soft and airy texture paired with the deep flavour of chocolate, making it a must to have recipe.
Ingredients
Scale
- 4 eggs
- 120 g caster sugar
- 90 g all purpose flour
- 30 g cocoa powder
- 1/2 tsp baking powder
Instructions
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Whisk the sugar and eggs together until they form a creamy, firm foam.
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Whisk for 10 to 12 minutes, using an electric mixer or a stand mixer with a whisk attachment.
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The fluffier the mixture, the lighter and taller your sponge cake will be.
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Sift the flour, cocoa powder, and baking powder together.
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Add the dry mixture gradually in three batches.
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Switch to a spatula or hand whisk for this step; avoid using an electric mixer to prevent deflating the batter.
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Fold the ingredients gently using upward motions, not circular stirring, to keep the batter airy.
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Pour the batter into a 20 cm springform pan lined with baking paper.
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If prepared correctly, the batter should flow into the mold like a ribbon, not a thin liquid stream.
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sponge cake’s batter texture
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Bake at 180°C (350°F) for 20 minutes in a fan-assisted or static oven.
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Monitor the baking time; adjust if necessary based on your oven’s heat.
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If the top browns too quickly, reduce the temperature to 170°C or 160°C.
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Be cautious with overly hot ovens, as they can create a crust that prevents the cake from rising properly.
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Once baked, remove the cake from the mold and let it cool on a wire rack.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: desserts, cakes
Nutrition
- Serving Size: 1 portion
- Calories: 145 kcal