Simple to make chocolate cake that you can’t really go wrong with.

Chocolate sponge cake with cream on top - SunCakeMom

The secrets of airy, light sponge cake relies on the beaten eggs.

Ingredients:

Base:

  • 4 medium sized or big eggs
  • 2 spoonfuls of fructose (optionally sugar)
  • 50 grams butter
  • 100 ml water
  • 150 grams flour
  • 1 teaspoon of baking powder
  • 2 tablespoon unsweetened cocoa powder

Filling:

  • 300 ml whipping cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon of honey

Instructions:

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.

Yolks, fructose and butter - Chocolate sponge cake with cream on top - SunCakeMom

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.

Mix chocolate spongecake base - Chocolate sponge cake with cream on top - SunCakeMom

Mix chocolate spongecake base ready - Chocolate sponge cake with cream on top - SunCakeMom

 

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.

Chocolate spongecake batter - Chocolate sponge cake with cream on top - SunCakeMom

Repeat it smoothly until ingredients are evenly combined. The mixed batter is supposed to be as airy as this one:

 

Combined chocolate spongecake batter - Chocolate sponge cake with cream on top - SunCakeMom

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 the cake 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.

Cream on top - Chocolate sponge cake with cream on top - SunCakeMomThen 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.

Unsweetened cocoa - Chocolate sponge cake with cream on top - SunCakeMom

Put it in the fridge for an hour before serving it.

Unsweetened cocoa on top - Chocolate sponge cake with cream on top - SunCakeMom

5 from 1 vote
Chocolate sponge cake with cream on top - SunCakeMom
Print
Quick chocolate sponge cake with creamy topping
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Simple to make chocolate cake that you can't really go wrong with.
Course: Dessert
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
Base
  • 4 medium eggs
  • 2 tbsp fructose or sugar (optional)
  • 50 grams butter
  • 100 ml water
  • 150 grams flour
  • 1 tsp baking powder
  • 2 tbsp cocoa powder unsweetened
Filling
  • 300 ml whipping cream
  • 1 tbsp vanilla extract
  • 1 tsp honey (or agave)
Instructions
  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.
  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.
  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.
  10. Let it cool down.

    After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.

  11. 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.
  12. Put it in the fridge for an hour before serving it.
Recipe Notes

The secrets of airy, light sponge cake relies on the beaten eggs.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

Latest posts by Edi Baker - SunCakeMom (see all)

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *