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Chocolate Sponge Cake

sweet.chef's picture
<p><a href="http://www.flickr.com/photos/iferneinez/4726930040/">Image Credit</a></p>
Ingredients
  Superfine sugar 2 Cup (32 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Cocoa 1⁄2 Cup (8 tbs)
  Egg whites 12
  Cream of tartar 1 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

Sift sugar, flour, and cocoa together; set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
Add cream of tartar and vanilla; beat 5 minutes or until stiff peaks form.
Sprinkle one-fourth of flour mixture over egg whites; gently fold in with a rubber spatula.
Repeat procedure with remaining flour mixture, adding one-fourth of the mixture at a time.
Spoon into an un-greased 10-inch tube pan with removable bottom.
Bake at 375° for 40 minutes or until cake springs back when touched lightly with fingers.
Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
Loosen cake from sides of tube pan, using a small metal spatula; gently remove from pan.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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