Cocoa Sponge Cake

The cocoa Sponge Cake is a delicious variant of the classic Sponge Cake, ideal for filled cakes or even to enjoy as it is. Here is the recipe for you.

Ingredients

• 4 medium-sized eggs
• 120 g of sugar
• 1 pinch of salt
• 70 g of all-purpose flour
• 50 g of unsweetened cocoa powder
• Icing sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180 °C.
2. Separate the yolks from the whites.
3. Whip the whites to stiff peaks with a pinch of salt using an electric mixer.
4. In another bowl, beat the yolks with the sugar until the mixture is light and fluffy.
5. Gently fold the whipped whites into the yolk and sugar mixture, mixing from the bottom up so as not to deflate the mixture.
6. Sift the flour with the cocoa powder directly onto the mixture and gently incorporate with downward strokes.
7. Pour the mixture into a round sponge cake pan (or a springform pan) about 24 cm in diameter, previously buttered and floured, or lined with parchment paper.
8. Place in the preheated oven and bake for about 30-40 minutes. The Sponge Cake is ready when a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool completely before unmolding.
10. If desired, dust with icing sugar before serving.

Make sure all ingredients are at room temperature before you start. The secret to a high and fluffy Sponge Cake is to whip the eggs and whites well so that they incorporate as much air as possible, and to fold in the dry ingredients very gently.

Curiosity

The Sponge Cake is named after an Italian pâtissier, Giovan Battista Cabona, who invented it at the court of Spain in the 18th century, and from there it became famous throughout Europe.