I just realized that I do not have a single decent straightforward recipe for a basic chocolate sponge cake on this blog. It eludes me how such a situation came to be but I immediately set into the kitchen to rectify this unimaginable blunder. My go-to recipe for a no-fuss sponge with all its inherent light and fluffy character is the chocolate sponge from The Australian’s Women Weekly. Featured in its 100 classic cake recipes book, this basic recipe might become your reference for a reliable chocolate sponge as it has been mine for years.
CHOCOLATE SPONGE CAKE
For the Chocolate Cake
3 eggs, room temperature
1/2 cup (110g) caster sugar
1/4 cup (35g) corn flour
1/4 cup (35g) plain flour
1/4 cup (35g) self-raising flour
2 tablespoons cocoa powder
300ml heavy cream, whipped
For the Coffee Icing
3 teaspoons instant coffee
2 tablespoons full cream milk
11/2 cups (240g) icing sugar
1 teaspoon softened butter
- Preheat oven to 180°C (160°C fan-forced). Lightly grease two deep 20-cm circular cake pans.
- Line bases with baking paper. Beat eggs and sugar with electric mixer until thick and creamy.
- Transfer the mixture to large bowl. Meanwhile, triple-sift dry ingredients together in a bowl.
- Using a balloon whisk or metal spoon, fold into egg mixture. Divide the batter between pans.
- Bake about 25 minutes. Turn out immediately onto a baking paper-covered wire racks to cool.
- Meanwhile, combine coffee and milk and stir till dissolved. Sift icing sugar into medium bowl.
- Stir in butter and coffee mixture to make a firm paste. Stir the mixture over simmering water.
- Stir until icing is spreadable. Place one sponge on serving plate, spread with whipped cream.
- Top with second sponge and spread its top with the coffee icing; stand until set before cutting.
- Sponge suitable to freeze before filling but is not suitable to microwave. Makes 10-12 servings.
Chocolate Sponge Cake