Chocolate sponge cake is apt for frosting and decorating. This cake can be served as tea time cake, it’s perfect for kids snacks box. I made this cake with oil, you can replace it with melted butter or softened butter. Oil based cakes are usually soft and moist.
Let’s see the procedure,
[recipe title=”Chocolate sponge cake” servings=”4-5″ time=”60mins” difficulty=”easy”]
|Maida / all-purpose flour||¾th cup|
|Unflavored oil||½ cup|
|Baking powder||1 tsp|
|Vanilla extract||½ tsp|
|Coco powder||¼th cup|
In a bowl add the eggs and vanilla extract, using electric hand blender whisk it till the mixture become pale and frothy. Add the sugar, whisk it and add the oil, whisk it well. Sift the flour, cocoa powder, salt, instant coffee powder and baking powder. Fold the flour gently into the egg mixture. Pour the batter into the greased and lined cake mold. Place it in the preheated oven at 180 º C for 40 minutes. Once it bakes allow it to cool to room temperature and serve.
Fluffy chocolate cake is ready for consumption.
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