Chocolate Sponge Cake
This chocolate sponge cake is light, airy, and delicately flavored with cocoa. It’s made with whipped egg whites for volume and structure, without the heaviness of butter-based cakes. Serve it simply with a dusting of powdered sugar or split and fill it with fruit preserves or whipped cream. You can also drizzle each slice with chocolate sauce for an elegant dessert that’s easy to prepare and naturally dairy-free.
This chocolate sponge cake is soft, airy, and delicately rich with cocoa flavor. Made without butter or oil, it gets its light texture from whipped egg whites and bakes up beautifully in a tube pan. It’s an ideal cake for anyone who prefers a lighter dessert or needs a dairy-free option.
Serve it simply with a dusting of powdered sugar, or dress it up with fresh berries and a drizzle of warm chocolate sauce. It’s also delicious split and filled with raspberry or cherry preserves, or topped with whipped cream for a classic finish. Whether you’re serving it for afternoon tea, a holiday table, or a light dessert, this cake is an easy and elegant choice.
❤️ Why You’ll Love This Chocolate Sponge Cake
Light and airy. Made with whipped egg whites for a soft, delicate crumb.
Simple ingredients. No butter or oil—just eggs, cocoa, sugar, and flour.
Versatile. Dust with sugar, drizzle with sauce, or fill with jam or whipped cream.
Dairy-free. Great for anyone avoiding butter or milk-based desserts.
How to Make Our Chocolate Sponge Cake
- Beat the egg whites with cream of tartar and salt until soft peaks form, then add sugar and beat to stiff peaks.
- Whisk the flour, cocoa, baking powder, and the remaining sugar together in a bowl.
- In a separate bowl, whisk the egg yolks with water and vanilla, then add to the flour mixture.
- Gently fold the yolk mixture into the beaten egg whites until blended.
- Spoon the batter into an ungreased tube pan and bake until puffed and springy.
- Cool completely in the pan, then dust with powdered sugar or finish with your favorite topping.
Recipe Variations
- Dust with cocoa. Use cocoa powder instead of powdered sugar for a richer look.
- Fill with jam. Split the cake and spread with raspberry, cherry, or apricot preserves.
- Add whipped cream. Serve slices with a dollop of sweetened whipped cream.
- Drizzle with chocolate. Pour warm ganache or chocolate syrup over each slice.
- Use orange zest. Add 1/2 teaspoon grated orange zest to the yolk mixture for a citrus twist.
How to Store
Room Temp. Store the cake covered at room temperature for up to 3 days.
Freeze. Wrap slices or the whole cake tightly in plastic wrap and foil; freeze for up to 2 months.
To Refresh. Let slices come to room temperature or warm gently in the microwave for 10–15 seconds.
Chocolate Sponge Cake
Ingredients
- 1 cup sifted cake flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 cups granulated sugar, divided use
- 6 large eggs, separated
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat oven to 375°F.Combine the dry ingredients. In a mixing bowl, combine the cake flour, cocoa, baking powder, and 1 cup of the granulated sugar. Stir or whisk to blend thoroughly.Beat the egg whites. In another mixing bowl (not plastic), beat the egg whites with salt and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating to stiff peaks.Make the batter. In a small bowl, whisk together the egg yolks, water, and vanilla; add to the flour mixture and beat just until blended. With a spatula, gently fold the egg yolk mixture into the stiff beaten egg white mixture.Bake. Spoon the batter into an ungreased 10-inch tube cake pan and bake for about 32 to 38 minutes. Cool in the pan.Glaze or dust. Remove from the pan and top with the glaze of your choice or dust with powdered sugar.