Chocolate Sponge Cake

From: FlaBeachBuns

On Feb 9, 2008

I like this recipe, and sponge cakes are a bit dry. That can be fixed easily by brushing the baked and cooled cake with a simple syrup of cooked sugar and water flavored with almond or vanilla. Or brushed with thinned and warmed fruit preserves.

From: crabhole

On Feb 8, 2008

I followed the recipe exactly, but the centre was mousse-like when I took it out at 10minutes. I had to put it back in for another 5miinutes. It also didn't rise as much as i expected.

From: BusyBeeBuzz!

On Jan 5, 2004

Good cake! MY BF commented on the texture and said "it's kind of spongy" and I replied, "well, it is a sponge cake!" I guess that means I did it right. The taste is good, not too rich and satisfying to my sweet tooth. I love that it has so little sugar - this is a real chocolate cake I can actually have a normal size slice of. I sprinkled the top with a bit of powdered sugar. Thanks for the recipe!

From: Melisande Beneksri

On Jul 10, 2003

gasps I LOVED this cake. Maybe I'm just still in love with the whole idea of a sponge, or something I did different this time, but I found this cake amazing. I whipped the egg whites and cream of tartar with the vanilla (so they were sort of tinted) until they were truly stiff :-D. I added about half the salt with the whites and half with the yolks. Because I wanted to beat the yolks separately as well, I added all four yolks from the four eggs, so that my little hand blender wouldn't spit egg yolk all over me, and then added just half of the beaten yolks (total 2) to the foamy white. Also, I sifted the cocoa mixture into the egg mixture. Despite the changes, it turned out light and beautiful and airy as anything. Thank you so much for this recipe!