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Chocolate Sponge Cake

November 7, 2011

Sponge cake is a great and easy basic, that can be turned into a variation of cakes, for example the famous Sachertorte. It is thought to be one of the first of non-yeasty cakes.

It can be made as a batter (below) or  the foam method (gateau). It is also known as pound cake, or egg heavy batter, as the measurements of ingredients are added in relation to the eggs, 1:1:1:1. So if 4 eggs weigh 200g, add 200g flour, 200g sugar and 200g butter.


175g Butter

3 eggs

175g caster sugar

175g self rising flour

60g cocoa powder

1/2 tsp vanilla extract

1 tbsp ground espresso coffee (optional)

Preheat the oven: 175 C.

Line a 24 cm spring form with baking parchment.

Make sure all ingredients are at room temperature. Cream the butter and some of the sugar with a hand mixer until fluffy and pale. Add the eggs, one at a time. Then add the rest of the sugar, mix well, mix the sieved flour and cocoa powder well (and coffee, if using) and add to the mix. At the end, add the vanilla extract. Fill the sponge mixture into a 24cm spring form.

Bake at 175C for ca 35 minutes. Until a wooden pick inserted in the centre comes out clean.

Leave to cool for 5 to 10 minutes, then using a knife, cut the edge of the cake from the cake tin, take out and leave to cool on a wire rack.

If the cake has cracked or peaked on top, you may have overfilled the tin, or the oven was too hot and the cake cooked too quickly.

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