The sponge is moist, light and delicious. Chocolate cakes made with this sponge base is the best. Gather your ingredients and measure them before starting. Sift or combine together the flour, cocoa powder, and the baking powder together. Whisk the eggs until foamy, then add the sugar and continue whipping for about 15 minutes.

When you lift the whisk from the mixture the ribbon should not disappear right away. Not whipping the egg mixture long enough will yield a dense cake. Add the flour mixture in halves and fold it in carefully. Next, add the butter and fold it until completely incorporated.

Pour the batter into the baking pan and swirl the pan quickly back and forth a couple of times to even out the batter. Bake in a preheated to 350F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.

Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 5 minutes. Then, invert the cake onto a cooling rack, it straight onto the cooling rack, but peel off the foil or parchment paper and allow to cool completely before using it in cakes.

To split the cake into two even layers, put the palm of your left hand on top of the cake; with you, right-hand scores the side of the cake with a long serrated knife halfway up the height of the cake all around the side about 1/2 an inch deep into the cake. Continue to rotate the cake with your left hand and cutting about 1 inch into the cake; keep doing this until the cake is split into two separate layers.

Ingredients;

  • 4 eggs, large, room temperature, large, room temperature
  • 1/8 tsp salt
  • ¾ cup granulated sugar
  • 2 Tbsp unsalted butter, melted

Dry Ingredients;

  • ¾ cups all-purpose flour sifted
  • ¼ cup cocoa powder sifted
  • 1½ tsp baking powder

Instructions;

  1. Gather your ingredients and measure them before starting.
  2. Sift the 3/4 cup flour, 1/4 cup cocoa powder, and 1 ½ tsp baking powder together. Melt 2 tbsps butter.
  3. Line an 8-inch baking pan with foil or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.
  4. Add 4 eggs and a pinch of salt to a mixer bowl fitted with a whisk attachment and whip the eggs until slightly foamy.
  5. Slowly pour 3/4 cup sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn’t disappear for about 3 seconds when you lift off the whisk.
  6. Add the flour mixture into the whipped eggs in halves and carefully fold until almost no streaks of flour are seen. Do not over-mix or the cake will be dense.
  7. Add the melted butter and carefully fold until all butter is incorporated. Do not overmix.
  8. Pour the batter into the lined and greased baking pan and quickly swirl the pan back and forth a couple of times to even out the batter.
  9. Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  10. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
  11. Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 5 minutes before removing it.
  12. Remove the cake from the pan and invert it straight onto the cooling rack, then peel off the foil or parchment paper and allow to cool completely before using it in cakes.