The fat-less sponge is the base for many desserts. You can use it in trifles and fresh cream cakes. There is no butter or oil used in this recipe and it is really easy to make! I have posted a vanilla sponge cake recipe in the past. This is very similar to that except that it has the cocoa powder to make it chocolaty. This sponge cake forms the base for traditional black forest cake.
What you will need:
| Ingredients | Quantity |
|---|---|
| All Purpose Flour | 3/4 cup |
| Butter | to grease the baking pan |
| Cocoa Powder | 1/4 cup |
| Eggs | 6 |
| Sugar | 1 cup |
| Vanilla Extract | 1/2 teaspoon |
Prep Time: 20 minutes
Cook time: 45 minutes
Servings: 10
How to make it:
- Preheat the oven to 350 degrees Fahrenheit.
- Butter and dust a 9-inch springform pan with 1 tablespoon of all-purpose flour.
- Sieve flour and cocoa powder together. Set this aside.
- Take 6 eggs (that are at room temperature) in a mixing bowl. Beat the eggs at a high speed for ~1 minute. Then add in the sugar (a little at a time) and beat for another 6 minutes.
- Add in the vanilla extract while the eggs are beating. The mixture will triple in size and turn light and frothy.
- Sieve half the cocoa powder-flour mix into the egg mixture and fold gently. Repeat with the rest of the flour.
- Transfer immediately into the prepared springform pan. Place into the oven and cook for 30-45 minutes or until a toothpick comes clean when poked in the center.