Chocolate Sponge Cake

Chocolate sponge cake recipe is a cake which is leavened by air trapped in the process of beating sugar and eggs together. The baking recipe for it requires that the batter be beaten till thick (ribbon state) before the dry ingerdients and fats are added which is the opposite of butter cakes. The sponge cake is thought to be one of the first of the non-yeasted cakes. Chocolate sponge cake recipe is among the most common variation produced today. Generally used as a base for making Blackforest, Chocolate Cakes, Chocolate Bananas and many many more Chocolate based cakes.
     More than half of the birthday cakes we celebrate with each occasion is based on this sponge cake. It is more versatile than butter cakes as it does not break as easily or absorb as much moisture making it perfect to be sandwiched with type of fillings we may dream of. Birthday cakes made with sponge cakes are also in very high demand due the simple fact of it being lower in fat compared to its other counterparts. Here we provide you with a baking recipe on how to bake your own sponge cake the way it is done for as long as time.

Below is a video showing you how to make Chocolate Sponge Cake

Recipe
4 nos Whole Eggs
110 gm Sugar
1/4 tsp Vanilla Essence
110 gm Soft Flour
90 gm Cocoa Powder
25 gm Melted Butter

Method
1) Whisk eggs and sugar together till fluffy (ribbon state).
2) Mix in vanilla essence.
3) Sieve flour and cocoa powder together. Fold in gently into the batter. (Refer to video) The way you fold in the flour will affect the end product. 
4) Last of all fold in melted butter.
5) Grease the sides and bottom of a 20cm (8") cake ring.
6) Pour the batter into the ring till 3/4 full.
7) Bake in oven at 180 C (356 F) for 25 minutes till top is firm to the touch.. Your cake is now ready for the next step as a birthday cakes, mousse, cheese, custard or any filling to be added on.

Recipe makes 1 X 20cm (8") round cake ring.