Perfect Classic Chocolate Sponge Cake

Ingredients

• 180 g Eggs (at room temperature; must be weighed)
• 75 g Sugar (fine)
• 70 g Wheat flour
• 20 g Cocoa powder (Dutch-process)
• 2 g Salt
• 1 tsp Vanilla extract
• Cinnamon (a pinch)

Steps

1. 1

   Prepare a baking pan 16 cm in diameter and at least 7 cm high.

2. 2

   Weigh all the ingredients. For a classic sponge cake, it is critically important to use weight rather than the number of eggs, as egg weights vary.

3. 3

   Beat the room-temperature eggs with the fine sugar, salt, and vanilla extract until light, fluffy, and stable.

4. 4

   Mix the wheat flour with the cocoa powder and cinnamon.

5. 5

   Carefully fold the dry ingredients (flour, cocoa, and cinnamon) into the beaten egg mixture, preserving the lightness of the batter.

6. 6

   Transfer the batter to the pan and bake until done (the author did not specify the time or temperature; typically, this is 170-180°C for 25-35 minutes).

Notes

The main rule of pastry mathematics for sponge cake is that the weight of the dry ingredients should be half the weight of the eggs. When making a chocolate version, the weight of the cocoa is subtracted from the total weight of the flour.

Nutrition per serving

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