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Chocolate Sponge Cake

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mollyw Jun 2, 2012 11:44 PM

I'm looking for a recipe for chocolate sponge cake. So far, I've found the one by Bon Apetit (http://www.bonappetit.com/recipes/201...) but I'm slightly hesitant about making it because it has no leavening agent at all. I'd like one that didn't use cream of tartar, and used cocoa instead of chocolate, if possible.

Has anyone made the sponge cake from bon apetit or have a sponge cake recipe that you'd recommend?

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  1. j
    janniecooks RE: mollyw Jun 3, 2012 01:20 AM

    Mollyw, the whipped egg whites are the leavening agent, so as long as you don't deflate the whites when folding the dry ingredients in you'll get a good cake. I googled and ran across a gamut of recipes, here's one that meets your criteria, however, I'd have no hesitation in trying the BA recipe to which you linked:

    http://www.foodnetwork.com/recipes/em...

    1 Reply
    1. re: janniecooks
      m
      mollyw RE: janniecooks Jun 4, 2012 11:29 PM

      Thanks! I did try the Bon Apetit recipe, and it came out okay.

    2. q
      Querencia RE: mollyw Jun 3, 2012 07:33 AM

      Chocolate Sponge Cake, 1946 edition of The Joy of Cooking, p. 539: Sift 2 cups sugar. Melt 3 1/2 oz chocolate. Add 1 cup milk and 1 cup of the sifted sugar. Cook and stir the mixture until it is smooth. Beat until light 4 egg yolks. Add gradually the second cup of sugar. Beat these ingredients until they are well blended. Stir in the chocolate mixture. Sift before measuring 1 1/4 cups flour. Resift with 2 1/2 teaspoons baking powder. Add these ingredients to the batter with 1/2 tsp vanilla. Whip until stiff 4 egg whites. Fold them lightly into the batter. Bake the cake in an ungreased 9-inch tube pan or in 3 8-inch layer pays in a slow oven 325*. Allow about 50 minutes [for the tube pan] or 20-25 minutes for the layer pans. Permit the cake to become cold in the pan. Do not invert it. Included is this blurb: "This is a fine light chocolate cake. As it requires no butter, it is not rich and is therefore a good cake to bake for children. It gives a very generous return for the little it calls for." I seem to remember making this once long ago and that I used it as a base for a Kirschtorte with whipped cream and cherries. Note that this recipe antedates microwaves so you probably will want to accommodate as you melt the chocolate.

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        wyogal RE: mollyw Jun 3, 2012 07:40 AM

        Can you do the substitution method for cocoa powder instead of using chocolate? That's what I always do. I never have baking chocolate on hand. I just did a google search for chocolate sponge cake using cocoa powder and found lots, none of them (that I saw) contained cream of tartar.

        3 Replies
        1. re: wyogal
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          mollyw RE: wyogal Jun 4, 2012 11:30 PM

          Wait, what's the substitution method for cocoa powder instead of chocolate? My google-fu must be weak, I can't find any info about that online.

          1. re: mollyw
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            wyogal RE: mollyw Jun 5, 2012 07:35 AM

            It should be on the back of the cocoa box. cocoa and butter

            1. re: mollyw
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              DesertJules RE: mollyw Jun 7, 2012 12:55 PM

              The standard substitution is 3 tbsp cocoa powder + 1 tbsp fat (shortening, oil, or butter). If you use shortening or butter, it's easiest to melt it first.

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