Skip to content
German Pastry Chef, home

Basic Recipes

Chocolate Sponge Cake Base

by Lisa

Trained pastry chef

Fine-crumbed chocolate sponge cake base baked in a springform pan

4.6 (102)out of 5, 102 ratings

Go to recipePrint
Prep
5 min
Bake
20 min
Total
25 min
Makes
1

This recipe makes enough for a 10-inch (26 cm) springform pan. The sponge doesn't rise quite as high as my vanilla sponge, but its texture is nice and stable, fine-crumbed & fairly moist. If you'd rather skip separating the eggs into two bowls, you can also make it the way I do in my vanilla sponge recipe.

Read more

I can cut at least three layers from one batch. If you're less experienced, two layers are easily doable too :)

Notes:

Notes:

• The eggs must be at room temperature. Even better, put them in warm water for another 5 minutes: the warmer the eggs are, the better they whip up.
• Be sure to sift the dry ingredients thoroughly!
• Do NOT open the oven while the sponge is baking.

Ingredients

Makes 1

  • 6large eggsroom temperature
  • ¾ cup150 ggranulated sugar
  • 1 pinchsalt
  • 2 tspvanilla sugaroptional. 1 packet = 2 tsp (8 g). Sugar flavored with real vanilla. In the US use 1 tsp vanilla extract plus 2 tsp sugar; in the UK, a vanilla sugar sachet from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar.
  • 1 ⅓ cups170 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 tbsp15 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 3 tbspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 2 tspbaking powderGerman baking powder is sold in 15 g packets. In the US and the UK use regular baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

Method

  1. Separate the eggs. Preheat the oven to 350°F (180°C) conventional (top and bottom heat) / 325°F (165°C) convection (fan). Line the pan with parchment paper.

  2. Beat the egg whites with a generous pinch of salt; after two minutes, gradually sprinkle in ¾ of the sugar. Keep beating until the whites form stiff peaks.

  3. Sift the flour, baking powder, cornstarch & cocoa powder together thoroughly & set aside.

  4. Beat the egg yolks with the remaining sugar for a few minutes, until they have doubled in volume & turned much paler.

  5. Fold the beaten egg whites into the yolks, then very gently & with lots of love & patience fold in the dry ingredients.

  6. Pour everything into the pan right away & slide it straight into the oven. The baking time is about 25 to 30 minutes. Then turn the pan upside down & let the sponge cool.