Chocolate Sponge Cake
Super high, fluffy Chocolate Sponge Cake that can be cut at least twice without any problems and is super soft and easy to bake!
Ingredients for Chocolate Sponge Cake:
6 eggs, room temperature
2 tbsp vanilla sugar (equivalent to approx. 2 packets)
225 g sugar
140 g flour
45 g cornflour
40 g baking cocoa
1 tsp baking powder
1 pinch of salt
Accessories:
1 baking tin with a diameter of 26 cm
1 spatula
1 mixer or stirring machine
1 cake cutter
1 baking paper
1 sieve
Method
Preheat the oven to 350°!
Line the baking tin with the baking paper. Have a sieve, spatula and cake cutter ready.
Separate the eggs and start by beating the egg whites with a pinch of salt until stiff.
Add the sugar and vanilla sugar while beating until stiff, as shown in the video, until you have a silky, glossy meringue (egg white and sugar mixture).
Add the egg yolks gradually while the machine is running on medium speed.
Mix the flour, starch, cocoa and baking powder together and sift over the mixture.
Gently fold in with the spatula as shown in the video and pour into the tin. Do not grease the sides of the tin so that the sponge does not slip and can climb up the sides nice and evenly!
Die Biskuitmasse sofort im vorgeheizten Ofen für 25 bis 30 Minuten backen. Stäbchenprobe machen und die Tipps im Video beachten!
Den Biskuit auf einem Kuchengitter zehn Minuten auskühlen lassen, dann erst aus der Form schneiden und auskühlen lassen.
Note:
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