Chocolate sponge cake with creamy topping is simple to make and you can’t really go wrong with it. It’s only a couple of step to follow to have a delicious, decadent dessert to serve.
One of the secrets of airy, light chocolate sponge cake relies on the beaten eggs. Find out more tips, follow step by step instructions, read the tricks how to make this delightful dessert.
Chocolate sponge cake base:
4 medium sized or big eggs
2 spoonfuls of fructose (optionally sugar)
50 grams butter
0.1 litres water
150 grams flour
A teaspoon of baking powder
2 spoonfuls of unsweetened cocoa powder
0.3 litres whipping cream
1 teaspoon of honey
1. Separate egg whites from the yolks one by one. Use a small cup to do it so. It is important not to have any yolk where you put the egg whites. Put them in two different medium sized bowls where you can beat them later. Make sure there is not even a drop of yolk in the bowl where put the egg whites. So if a tiny bit of yolk accidentally gets into it try to take it out or use it for something else.
(Tip: Separate eggs as soon as you take them out of the fridge as they can be separated easier when they’re cold.)
2. Slice butter and place it into the bowl where the yolks are. Put one spoonful of fructose (optionally sugar) in that mixing bowl too.
3. Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
4. Put the other spoonful of fructose or sugar into the bowl with the whites. Beat the egg whites on high speed until soft peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. (Tip: Don’t lift beaters unless it’s turned off.) Peaks have to be stiff.
5. Beat yolk and butter until it has a light yellow color. Then mix the dry ingredients in with it alternating the flour mixture and some water if necessary.
6. Fold ingredients: the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
Repeat it smoothly until ingredients are evenly combined. The mixed batter is supposed to be as airy as this one:
7. Prepare baking tray by using baking sheets or cover it with some butter and flour. I always use baking sheets to cover the tray as it’s totally hassle free.
8. Spread the batter evenly into the prepared baking tray and put it into the (180C degree) pre-heated oven for about 30 minutes. (Baking time always depends on your oven.)
9. Whilst cake is baking prepare topping. Pour whipping cream, vanilla extract and honey into a medium sized bowl and whisk it until stiff. Don’t leave it out in any warm place. Put it aside in the fridge and only take it out when cake is ready and cool.
(Tip: Check chocolate spongecake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. You can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. You can also check when spongecake is baked by touching the top lightly with your finger. If the top springs back, the cake is ready to take out.)
Let it cool down.
After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.
Then as a final touch sprinkle unsweetened cocoa powder on top. Use sieve to make the top cocoa cover even and to avoid dropping lumps of cocoa powder on your almost ready to serve chocolate spongecake.
Put it in the fridge for an hour before serving it.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.