Decadent Chocolate Sponge Cake

Tender, airy, it just melts in your mouth!
cook time: 1h
Ruby Colston
Decadent Chocolate Sponge Cake

Nutrition Facts (per serving)

240
Calories
1g
Fat
53g
Carbs
6g
Protein

Ingredients (10 portions)

For the biscuit:

Egg whites 5 pc
Powdered sugar 75 g
Sugar 50 g
Wheat flour 50 g
Cocoa 10 g
Lemon juice 1 tsp
Vanilla tincture 1 tsp

Glaze:

Sugar 100 g
Cocoa 10 g
Vanilla tincture 1 tsp
Water 35 ml

Recipe instructions

Step 1

Step 1
Ingredients for biscuit.

Step 2

Step 2
Beat the whites, start beating at the lowest mixer speed and increase the speed as the whites increase in volume. Beat the whites until stiff, add sugar (50 g) and lemon juice, beat until thick and shiny.

Step 3

Step 3
Add vanilla tincture and mix.

Step 4

Step 4
Sift the flour with cocoa and powdered sugar, add to the whipped egg whites.

Step 5

Step 5
Mix carefully, do it quickly so that the whites lose as little air as possible.

Step 6

Step 6
We put the dough into the mold; there is no need to grease the mold with anything!

Step 7

Step 7
Bake in an oven preheated to 180 C for about 25-30 minutes, do not open the oven for the first 20 minutes. Check readiness with a skewer.

Step 8

Step 8
We take the biscuit out of the oven and leave it to cool upside down (that’s why we don’t grease the mold so that the biscuit doesn’t simply fall out of it while cooling). It is customary to cool such biscuits upside down, for the reason that even under their own weight they can settle.

Step 9

Step 9
While the cake is cooling, prepare the glaze.

Step 10

Step 10
Add sugar to the water, put it on the fire, bring the syrup to a boil and cook for 2-3 minutes over medium heat, the sugar should completely dissolve.

Step 11

Step 11
Let the syrup cool for a few minutes and add cocoa powder and vanilla, mix, you can even beat a little with a mixer until smooth.

Step 12

Step 12
We release the cooled biscuit from the mold by running a knife along the mold.

Step 13

Step 13
Cover the biscuit with glaze (if you want the glaze to completely cover both the top and sides, you need to increase the amount of glaze), decorate as desired.

Step 14

Step 14
This is the kind of biscuit we got!

Step 15

Step 15
And here is the cross-section, the sponge cake is very airy and tender! Bon appetit!

Additional rubrics

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