A simple and fluffy chocolate sponge cake for a cake in the oven

To prepare a chocolate sponge cake in the oven, we need the following ingredients: chicken eggs, granulated sugar, wheat flour, corn starch, unsweetened cocoa powder and literally a pinch of salt.

For baking, take a springform pan with a diameter of 20-22 centimeters or construct it from a pastry ring (mine is 21 centimeters in diameter). Just be sure to wrap it in food foil (if it’s thin, use 2-3 layers). Place a circle of parchment paper on the bottom of the pan. There is no need to lubricate the mold with anything — the dough will cling to the walls and grow due to this.

Pour 100 grams of wheat flour, as well as 30 grams of corn starch and unsweetened cocoa powder into a separate bowl. To balance the taste, I recommend adding a pinch of finely ground salt. Mix.

You will need to sift the dry mixture into the liquid base for the biscuit dough. You can use a sieve or this special sieve mug (very convenient, I highly recommend it).

Break chicken eggs (five pieces) into a large bowl. Add 150 grams of sugar.

Using a mixer, beat eggs and granulated sugar at high speed. Depending on the power of the mixer, this will take more or less time. So, for example, my planetary mixer (power 800 W) at maximum speed does it in about fifteen minutes. Well-beaten eggs guarantee a fluffy sponge cake. If they are not beaten enough, the baked goods may fall even after they are fully cooked. How to check if eggs and sugar are beaten correctly? The mark from the whisk should remain on the surface of the mixture and not spread for about ten seconds.

Now sift the flour mixture into the bowl in portions (2-3 times).

Using a silicone spatula, fold the chocolate flour into the egg mixture. Movements — folding, scooping, in a circle. We go especially carefully along the walls and bottom of the dish so that there is no mess.

As a result, the biscuit dough will become homogeneous, but will settle considerably (compared to beaten eggs, of course), but will retain its texture and stability.

Transfer the dough to the prepared pan. See how it doesn't spread? That's how it should be.

Level the biscuit dough. I do this with a wooden skewer, holding it vertically and making circular movements throughout the dough. This will also release large air bubbles.

You need to bake a classic chocolate sponge cake in an oven preheated to 170-175 degrees (I have an electric one) on the lower and upper modes (without convection). Cooking time is about 30-35 minutes. However, you should always understand that everyone’s oven is different and baking times may vary. Check for doneness — a completely dry toothpick comes out of the sponge cake.

Leave the chocolate cake on the counter until it cools completely. Then remove the foil, if you used a ring, and the parchment. Cut the cake out of the mold along the sides.

To make homemade cake or pastries, chocolate sponge cake needs to rest. By the way, it weighs 504 grams.

To do this, wrap it in cling film and store at room temperature or in the refrigerator for 6-8 hours. As a result, it will not get too wet and will not turn into porridge when you generously soak it in syrup and layer it with cream.

The finished chocolate sponge cake can easily be cut into 3-4 layers and made into a homemade cake. I came up with this one: chocolate cake layers, butter cream with ricotta and berry filling. I will share a detailed step-by-step recipe soon!

Cook for your health and bon appetit, friends!