Chocolate Sponge Recipe

Many people face difficulty in making the basic sponge cakes. This recipe is perfect for you all as I always use this and my sponge comes out perfect.

Prep time:
55 minutes

cook time:
45 minutes

serves:
4

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Amul Unsalted Butter 175 g soft

Amul Unsalted Butter

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Castor Sugar 175 gm

Castor Sugar

Description

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Eggs 3

Eggs

Description

The structural parts of the egg include the shell, the albumen, the chalazae, and the yolk. An eg ...

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Cocoa Powder 50 gm

Cocoa Powder

Description

It is a fine powder that comes from cocoa beans after extracting cocoa butter from it.

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Refined Flour 100 gm

Refined Flour

Description

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Milk 1-2 tbsp

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Details

Non-vegetarian

Level : Easy

Cuisine : NA

Course : Dessert

Ingredients

Ingredients For Chocolate Sponge Recipe

For matka gravy: amul butter 175 g soft

Amul Unsalted Butter

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Custard sugar 175 gm

Caster Sugar

Description

British name for cane or beet sugar is Caster sugar. It is raw cane sugar with a fine free f ...

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Eggs (beaten) 3

Eggs

Description

The structural parts of the egg include the shell, the albumen, the chalazae, and the yolk. An eg ...

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coco powder 50 gm

Cocoa Powder

Description

It is a fine powder that comes from cocoa beans after extracting cocoa butter from it.

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Fine Flour 100 gm

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Milk 1-2 tbsp

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Methods

How to make Chocolate Sponge Recipe

1. Heat oven to 190C/170C fan/gas 5. Butter and line tin with baking parchment.
2. Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
3. Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
4. Once combined, add 1 more large egg and another third of the flour mixture and work that in.
5. Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
6. Pour the batter into the lined tins. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
7. Sieve icing sugar on top for a good look.