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Sponge cake with cocoa

Author
Cookinero 8 Apr 2025
4720
Sponge cake with cocoa

A simple sponge cake recipe with dry cocoa added to the dough will allow you to prepare a delicious dessert for the whole family in a hurry. The recipe includes only a few ingredients that you can always find at home. If desired, you can decorate the sponge cake with fresh berries or canned fruit, add cinnamon or saffron to the dough for a more spicy aroma.

How to cook Sponge cake with cocoa

Step 1

Sponge cake with cocoa

Separate the whites from the yolks. Place the yolks in a separate bowl, and place the whites in a tall beaker. Add a pinch of salt to the whites and beat until stiff peaks form.

Step 2

Sponge cake with cocoa

Then add the yolks to the whites and mix the ingredients until smooth.

Step 3

Sponge cake with cocoa

In a deep bowl, mix sifted flour, sugar, salt and cocoa.

Step 4

Sponge cake with cocoa

Add the dry ingredients mixture to the eggs. Mix the dough until smooth.

Step 5

Sponge cake with cocoa

Grease the baking pan with soft butter. Pour the dough into the pan. Bake in the oven for 30-40 minutes at 180 ⁰С.

Step 6

Sponge cake with cocoa

Let the sponge cake cool down a bit and remove it from the mold. Decorate the surface of the sponge cake with powdered sugar. Enjoy!

Sponge cake with cocoa - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace sugar with alternatives like erythritol, stevia, or monk fruit sweetener, but adjust the quantity as per the substitute's sweetness and note that texture may slightly vary.
Store the sponge cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze it wrapped tightly in plastic.
Absolutely! Substitute the regular flour with a gluten-free flour blend (1:1 ratio) and ensure your cocoa powder is certified gluten-free for best results.
Make sure your bowl and beaters are completely clean and dry, and that no yolk mixes into the whites. Room-temperature eggs whip better, and a pinch of salt helps stabilize the foam.
Yes! Vanilla extract, citrus zest, or a splash of espresso can enhance flavor. For mix-ins, fold in chocolate chips or nuts gently after combining the dry and wet ingredients.
To halve the recipe, use half of each ingredient and bake in a smaller pan, reducing time slightly. For larger batches, double ingredients and use multiple pans or a larger one, adjusting bake time as needed.
Yes, this sponge cake freezes well. Cool completely, wrap tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
A deep oven-safe dish or even a skillet (if ovenproof) can work. Adjust baking time as needed, and ensure the cake's center is cooked through by testing with a toothpick.
Yes! Replace butter with coconut oil or a dairy-free butter alternative for greasing the pan. Ensure your cocoa powder is dairy-free, as some brands may contain milk solids.

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