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Chocolate Sponge Cake


Top this chocolate sponge cake with a simple glaze or fluffy frosting.


  • 1 cup sifted cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 1/2 cups granulated sugar, divided
  • 6 large eggs, separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract


Heat oven to 375°.

Sift together the cake flour, cocoa, bakign powder, and 1 cup of the sugar.

In a mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.

Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.

Spoon into an ungreased 10-inch tube cake pan and bake for about 35 minutes. Cool in pan. Remove from the pan and top with the glaze of your choice or dust with powdered sugar.

Similar Recipes:
Hot Milk Sponge Cake
Golden Sponge Cake
Ambrosia Angel Food Cake
Easy Chocolate Filled Angel Food Cake

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