Classic chocolate sponge cake
Description
Homemade baked goods for tea. This sponge cake can be served with tea, coffee, or compote in its original form, that is, without cream. It's also very tasty. You can dust it with powdered sugar or drizzle it with melted chocolate. And a few more nuances of preparation. The sides of the pan do not need to be greased. Check doneness with a dry toothpick or wooden skewer. Baking powder can be omitted, but in that case the sponge will be denser, less airy, and slightly lower. It can be baked in the oven or in a multicooker. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making chocolate sponge cake.
- 2
Step 2
Separate the egg whites from the yolks and place them in the mixer bowl.
- 3
Step 3
Whisk the egg whites until soft peaks form, then gradually add the sugar while continuing to whisk. You should obtain a dense, stable mass.
- 4
Step 4
Add the yolks to the egg‑white mixture.
- 5
Step 5
Mix gently with a spatula.
- 6
Step 6
Sift the flour and cocoa powder into a bowl.
- 7
Step 7
Mix the flour with cocoa powder and gradually add it to the egg‑sugar mixture. Add the leavening agent.
- 8
Step 8
The chocolate sponge cake batter is ready.
- 9
Step 9
Line the pan with parchment paper and spread the dough.
- 10
Step 10
Bake the sponge cake in a preheated oven at 175‑180 °C for 35‑40 minutes. Let the finished chocolate sponge cake cool and place it on a plate. It can be sliced and served.