This is a very simple way of preparing a sponge cake. This process is similar to preparing a boxed cake, but avoids the preservatives.
The cakes always turn out perfect and leveled. I use this cake in many recipes, such as Tiramisu and Prune Walnut Cake.
How to make Chocolate Sponge Cake:
Add 3 tablespoons of cacao into flour, mix together well. Add same way by thirds into dough.
Recipe
Ingredients
- 5 Eggs
- 3/4 cup Sugar
- 1 cup Flour
Instructions
- Preheat oven to 350F.
- Beat 5 eggs (no need to separate them) with sugar until it’s three times in volume.
- Using a spatula, fold in flour by thirds; be very gentle with the dough so you don’t over mix it and lose the fluffiness.
- Bake it for 30 minutes, check it with a wooden toothpick. If the cake is ready, dough should not stick to the toothpick.
yes Sponge cakes are my favorite quick and easy cakes
I do it with corn starch or with rice floor to avoid gluten
olive oil or sunflower oil works well if you dont have many eggs
the trick is to batter eggs a lot with bit of suggar to get air
and add flower with bit of baking powder gently
don't add too much flower, or you get cookies not cake.
Never add water as then it takes a lot of time to bake
Put on top of oven, may put a metalic glass with water inside oven for moisture
Oven must be at low temp, high 1st for 5 min, then almost minimum
Hi, I'm looking for a moist and soft sponge cake. Does yours fit this description?
I am not sure what you mean by moist, but any sponge cake you do need to soak them when putting cake together. But this is a really good sponge cake.
how much minutes to beat the eggs an sugar to get the fluffiness?
Its hard to say, until soft peaks and it looks like the image included in this recipe. I would say about 15 minutes but depends on the mixer and how powerful it is.
ok thank you!!
am not seeing no baking powder the cake looks great but am kinda skeptical of the rising an how the cake will come out wen it is cut!!
Yeah results are very cool 🙂
Hi can I use a non stick pan for this?
Yes, but to be safe I would still apply some cooking spray.
I have never had sponge cake! I was looking for a simple recipe to use up a bunch of eggs. This is a splendid recipe! I will definitely be using it many times in the future!
Awesome, so happy to hear that you love it!!!
Do you sift flour before measuring or not? Always tricky when I don't use weight. Anyway, making it now and hoping for the best.
I dont sift the flour in this recipe. I know most people sift flour and I dont like following rules. 🙂 I guess it still works so breaking rules still works.
Awesome! and thank you!!
Well I made the cake and it came out just perfect. I experimented with lakanto instead of sugar to make it diabetic friendly and the flavor was cooling (as to be expected from a sugar alcohol). The cake reminded me of lady fingers. Perfect for tiramisu.
Overall, this is my new go to recipe! Super easy, quick and ridiculously tasty!!! Now I am going to make this with just egg whites cause I have 20+ of them in the fridge. 🙂
Wow, thank you for sharing your feedback. I bet this will help many others. I dont know how it would work with egg whites, let me know please. 🙂
Hi Natasha,
So if I want to make a cake with 2- 8 or 9" pans, do you suggest only using this recipe of 5 eggs and split the dough into both pans, or use 10 eggs and double the sugar and flour too and then split it?
Depending how tall you want the cake to be and how many people to feed. I usually would make two if I am having a party for 20+.
can you please share its egg-less receipe
I dont know of any egg-less cakes. Will keep my eye out for ideas.
Hi..greetings from Malaysia. I just made the sponge cake...orange flavoured..just came out from the oven. Turned out fantastic..perfect and levelled. Thank you so much for this wonderful recipe..;)
Oh thats so awesome!!! Orange flavored sounds really good. Now I am inspired to make orange cake.
no butter?
Not in this recipe.
Hi, thanks for sharing your recipe. Can you tell me if you do anything spécial to get the nice flat cake as yours? Thanks.
It always turns out this way for me. As long as you follow all those steps it for you as well.
Thank you so much for this recipe! Although my cake was slightly overbaked and therefore the edges were burnt, it came out perfect! I do believe my oven bakes at a higher heat even though it was on 350°F so next time I'll bake it for only 26 minutes? I also only used half a cup of sugar. I'm planning on making your raffaello cake recipe soon. I'll let you know how it goes! You're awesome!
It looks so perfect and leveled. Thank you for sharing all the details. I am sure they will help others.
What can I add to make the cake moist? I thought it was fine but the hubby thinks it's too dry?
This cake is made as a base for any cake. You can add some jam, any cream. Search for cakes on the blog, there are so many options.
Here are the pics
My mom use to make a grape cake, with green grapes baked into a sponge cake. I was looking for a similar cake recipe and it think this one is it. She is gone and of course never wrote anything down. But I do remember watching her and her telling me to beat the eggs till fluffy and not to over mix the batter. It sounds weird putting grapes in a cake, but it was delicious and everyone who ever had it loved and remembers it.
Hey Barb, I love the idea of grapes. It reminded me of this recipe, with apples http://momsdish.com/r388
Share a photo with me if you do make it. I would love to see how it comes out. Thanks!
Is the cocoa optional ?
Yes, it is optional. Depending on what type of cake you plan to make.
Hi i think I had a problem with mine....I used 5 eggs, 3/4c sugar and 1c flour. Mine wasn't white and fluffly like yours was it was yellow and flat. What did I do wrong?
Maybe the eggs aren't fluffy enough? Or overmixed the dough while adding flour. Those are the two common issues.
Thanks for answer...WILLTRY later this week ...want to do chequerboard sponge
Does one use selfraising or plain flour ?
All purpose flour works perfect in this recipe.
Thanks ...also sent reply on forum FLOWERS
Sent from my iPad
I'd like to call this recipie of yours "bezkvit for dummies" cause latterly anyone can do it and it will turn out great. It turned out perfect from 1st try (and I had my husband make the batter;))
I like the name, thanks for a cook suggestion 😉 And, wow! Your husband made this? That's pretty awesome. I should have my husband bake with me sometime.
hi ! i love your food) have only one question,sometimes when i make cake it can fall when i took it out the oven ( how do u cool it out ?
Typically I remove it from an oven and leave it to rest in a room temperature. With my old recipe when I divided whites from yolks it would fall but with this recipe my cake comes out perfect.
I only have 4 eggs, what do you think I would have to adjust my amounts to?
Multiply all measurements to 80% 🙂 Hope this helps.
I've used this recipe many times now and it's perfect every time thank you so much!!!
That is perfect! I love this recipe also, it never seems to fail 🙂
When cooking sponge cake, does it leak unto the bottom of the oven like cheesecake or others cakes do? Do you have to put the springform pan on top of another pan?
Maybe my pan doesn't leak but I never had double the pan.
Looks so delicious. Do I use plain flour? Any raising agents?
Yes, all purpose flour works great. No need for a raising agent because eggs are whipped and helps it rise.
Making this for the 3rd time. Has turned out great all of the times:) making it in my tiara desserts pan this time, will split into 2 pans:)
Oh wow! I want to see your tiara desserts! 😉 I love getting ideas from you guys. And, yeah they cake is so easy and seems to always work 😉
Hi, I was just wondering about why the recipe doesn't include vanilla? Is it simply not necessary?
Vanilla only adds flavor so its optional. Personally I almost never add vanilla but it could be great addition.
Does it matter if you use powdered sugar or granulated sugar?
I have never tried this recipe with powdered sugar because it always worked perfectly with white sugar.
The center of my cakes keep rising higher than my edges. I am using a nonstick spring form pan. I have tried both buttering the edges and not. Any tips?
It's hard to guess why it would rise 🙁 mine always comes out flat. I think it might have to do with the flour brand.
But if they do rise, turn it upside down when you pull it out of over, while it's still hot. The weight pressure will even it out.
Thanks. I got it right this time (3rd try). I wasn't mixing the eggs and sugar well enough. The whole cake wasn't rising well. I got it right this time. Thanks!
Oh, that's great!!! I have been thinking all this time what could effect it 🙂
Please, since I would make this cake, it would be possible to put the amounts in grams, to weigh power and no mistake, it is safer than my cups are not equal to his. thanks
I have never looked at how many grams it would be but I am sure there are formulas that you could find on google to help you.
Beautiful!
I've used this recipe twice now and it came out amazing both times!
Thank you for this versatile recipe.
For sure versatile 😉 add any cream, nuts or fruits and it makes for a different cake every time 🙂 glad it worked out for you!
Are you using fan-forced oven?
I do, but the time on this recipe is based on regular oven 🙂
What time and temperature do you use with fan-forced? Because I'm also using fan-forced oven 🙂
Also 350 but for a little shorter time. I love the fan option!