Classic Chocolate Sponge Cake
Most of us already love the classic vanilla spongecake covered in strawberries and cream. Have you ever thought about chocolate? Chocolate sponge cake with raspberries and whipped cream or even a raspberry sauce and sprinkled powdered sugar? Chocolate has got to be one of my hardest habits to break. Everything should be made of chocolate ! HAHA
Prep Time: 30 minutes
Baking Time: 50 minutes
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1 1/2 cups granulated sugar, divided
3/4 cup cake flour
1/4 tsp salt
12 egg whites
1 tsp cream of tartar
Fresh raspberries for garnish
Preheat oven to 350 F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour and salt. Mix well; set aside.
In a large mixing bowl, using an electric mixer on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form.
Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with remaining flour. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture until combined.
Spoon the batter into an ungreased 10 inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near centre comes out clean ( about 50 minutes)
Invert pan and place centre tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries.
For the fullest volume, bring egg whites to room temperature before beating. Use a clean, dry bowl and beaters; avoid plastic bowls, which hold the grease.
Always cool sponge cakes upside down to prevent them from collapsing. Invert pan over the neck of a bottle to let air circulate around and under cake.