Uploaded July 2024 | Updated September 2026, 3 weeks ago
Hi everyone, today I made this "Moist and Fluffy Chocolate Sponge Cake"
This is one of my favourite chocolate cake recipes, it goes well with a variety of fillings.
This cake is not too sweet, light and stays moist even if stored in the refrigerator for several days.
For the chocolate lovers, hopefully this recipe can be useful for you!
CHOCOLATE SPONGE CAKE
Yield: One 7-Inch (8 or 9 cm tall) Round Pan
* You can use 6-Inch (10 cm tall) Round Pan for taller cake
❄️ Ingredients
5 Egg Whites (165-175 g)
1 tsp Lemon Juice
200 g Caster Sugar
5 Egg Yolks (85-95 g)
120 g Cake Flour
19 g Cocoa Powder (Dutch Processed)
1/4 tsp Baking Soda
40 g Milk
25 g Vegetable Oil
1/2 tsp Vanilla Extract
❄️ Baking temperature and time
Preheated 150°C fan/ 170°C/ gas mark 3 (bake 55 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes)
Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar
NEED TO BAKE THE CAKE IN DIFFERENT PAN SIZES?
Click the link below on "How to Convert a Cake Recipe for Any Baking Pan or Cake Pan"
http://bembumkitchen.home.blog/2025/01/02/how-to-convert-cake-recipes-for-any-cake-tin-or-pan/
FULL WRITTEN RECIPE: http://bembumkitchen.home.blog/2024/07/29/fluffy-moist-chocolate-sponge-cake/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen#bembumkitchen
Music by Epidemic Sound
Hi everyone, today I made this "Moist and Fluffy Chocolate Sponge Cake"
This is one of my favourite chocolate cake recipes, it goes well with a variety of fillings.
This cake is not too sweet, light and stays moist even if stored in the refrigerator for several days.
For the chocolate lovers, hopefully this recipe can be useful for you!
CHOCOLATE SPONGE CAKE
Yield: One 7-Inch (8 or 9 cm tall) Round Pan
* You can use 6-Inch (10 cm tall) Round Pan for taller cake
❄️ Ingredients
5 Egg Whites (165-175 g)
1 tsp Lemon Juice
200 g Caster Sugar
5 Egg Yolks (85-95 g)
120 g Cake Flour
19 g Cocoa Powder (Dutch Processed)
1/4 tsp Baking Soda
40 g Milk
25 g Vegetable Oil
1/2 tsp Vanilla Extract
❄️ Baking temperature and time
Preheated 150°C fan/ 170°C/ gas mark 3 (bake 55 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes)
Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar
NEED TO BAKE THE CAKE IN DIFFERENT PAN SIZES?
Click the link below on "How to Convert a Cake Recipe for Any Baking Pan or Cake Pan"
http://bembumkitchen.home.blog/2025/01/02/how-to-convert-cake-recipes-for-any-cake-tin-or-pan/
FULL WRITTEN RECIPE: http://bembumkitchen.home.blog/2024/07/29/fluffy-moist-chocolate-sponge-cake/
Instagram: instagram.com/bembum.kitchen/?hl=en
Facebook: facebook.com/bembuminthekitchen#bembumkitchen
Music by Epidemic Sound
