Chocolate Sponge Cake

Chocolate Sponge Cake is a dessert that serves 1. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 2186 calories, 57g of protein, and 9g of fat per serving. For $4.52 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla, flour, cocoa, and a few other things to make it today. 4 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Vanilla Sponge Cake With Chocolate Mocha Pudding, Banana Sponge Cake, and Matcha Kasutera Honey Sponge Cake.

Ingredients

You need the ingredients below to cook it

superfine sugar
superfine sugar
400 grams
flour
all-purpose flour
93.75 grams
cocoa
cocoa
43 grams
egg whites
egg whites
12 Items
cream of tartar
cream of tartar
1 teaspoon
vanilla
vanilla
1 teaspoon

Instructions

Let's follow the instructions for cooking it

Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time. Spoon into an ungreased 10" tube pan with removable bottom. Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.