As Healthy As Can Be!

Quick Chocolate Sponge Cake With Creamy Topping

Simple to make chocolate cake that we can’t really go wrong with. Airy, light sponge cake that relies on the beaten eggs for it’s lovely texture.

Chocolate-sponge-cake-7-SunCakeMomThis is a sugar free recipe which only means that the sugar has been elegantly left out of the recipe. Miraculously the cake still works with and excellent consistency and tastes flawless.   However, if we are after some extra sweetness then we can dash into it some extra joy anytime!

In this form it could even qualify as a low carb chocolate cake although it’s made of white flour so it isn’t carbs free.

 

Ingredients:

Base:

  • 4 medium Eggs
  • 2 tablespoon Sweetener of choice (optional)
  • 3 tablespoon / 50g Butter
  • 1½ cup / 150g Flour
  • 2 tablespoon Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • ½ cup / 100ml Water

Filling:

  • 1¼ cup / 300ml Whipping cream
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Honey
  • Unsweetened cocoa powder for dusting

Kitchen utensils:

  • 10″ x 8″¼ / 25cm x 21cm Baking tray (similar will do)

Instructions:

1. Separate egg whites from the yolks one by one. Use a small cup to do it so. Put them in two different medium sized bowls where we can beat them later.

2. Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now.

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 tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff. 

5. Beat yolk and butter until it has a light yellow color. Then add bit by bit alternating the dry ingredients and water too.

6. Fold 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.

7. Line a 10″ x 8″¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour.

8. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.Chocolate-sponge-cake-process-2-SunCakeMom

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. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.Chocolate-sponge-cake-process-3-SunCakeMom

Let it cool down.

After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.Chocolate-sponge-cake-process-7-SunCakeMom

Then as a final touch sprinkle unsweetened cocoa powder on top. Use sieve to make the top cocoa cover even and avoid dropping lumps of cocoa powder on the almost ready to serve chocolate spongecake.Chocolate-sponge-cake-process-8-SunCakeMom

 

Put it in the fridge for an hour before serving it.Chocolate-sponge-cake-5-SunCakeMom

 

5 from 1 vote
Chocolate-sponge-cake-7-SunCakeMom
Quick Chocolate Sponge Cake With Creamy Topping
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Simple to make sugar free cake that we can't really go wrong with.

Course: Dessert
Cuisine: Sugar free recipe
Servings: 20
Author: Edi Baker - SunCakeMom
Ingredients
Base:
  • 4 medium Eggs
  • 3 tablespoon / 50g Butter
  • 2 tablespoon Sweetener of choice optional
  • cup / 150g Flour
  • 2 tablespoon Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • ½ cup / 100ml Water
Filling:
  • cup / 300ml Whipping cream
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Honey
Kitchen utensils:
  • 1 10" x 8"¼ / 25cm x 21cm Baking tray
Instructions
  1. Separate egg whites from the yolks one by one.

  2. Slice butter and place it into the bowl where the yolks are. We may put 1 tbsp sweetener of choice in the mixing bowl now.

  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 tbsp of sweetener 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.

  5. Beat yolk and butter until it has a light yellow color. Then add bit by bit alternating the dry ingredients and water too.

  6. Fold 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. Line 10" x 8"¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour.

  8. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.

  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 avoid dropping lumps of cocoa powder on the 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.

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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.


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