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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.
It’s an elegant yet approachable dessert, ideal for holidays, afternoon coffee, or layering with fruit and whipped cream. Because the texture is so soft and tender, the cake pairs beautifully with simple toppings that let the airy structure shine.
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.
What You’ll Like About This Cake
Light and airy texture. Whipped egg whites give the cake exceptional volume and a delicate crumb.
Versatile serving options. Enjoy it plain, dusted with sugar, or layered with fillings.
Simple ingredients. Pantry staples come together to create an elegant, classic sponge.
Ingredient Notes
- Cake flour: Provides the soft, tender crumb classic to sponge cakes.
- Cocoa powder: Adds chocolate flavor while keeping the batter light; natural cocoa is ideal.
- Baking powder: Adds a small lift to complement the whipped egg whites.
- Granulated sugar: Divided between the yolk mixture and the egg whites for stability.
- Eggs: The key structure—separate whites and yolks to create lift and richness.
- Cream of tartar: Helps stabilize the whipped egg whites.
- Water: Adds moisture without weighing down the batter.
- Vanilla: Enhances the chocolate and brings warmth to the flavor.
Steps to Make Chocolate Sponge Cake
- Combine the flour, cocoa, baking powder, and part of the sugar in a mixing bowl.
- Beat the egg whites with salt and cream of tartar to soft peaks.
- Gradually add the remaining sugar and beat to stiff peaks.
- Whisk the egg yolks with water and vanilla.
- Add the yolk mixture to the dry ingredients and mix lightly.
- Gently fold the yolk mixture into the beaten egg whites.
- Spoon the batter into an ungreased tube pan and bake until set.
- Cool the cake in the pan before removing and topping as desired.
Pro Tip:
Fold the egg white mixture into the batter with a light hand, using broad, sweeping motions. Overmixing deflates the whites, reducing the height and tenderness that make sponge cakes so special.
Recipe Variations
- Dust with cocoa. Use cocoa powder instead of powdered sugar for a richer look.
- Fill with jam. Split the cake horizontally and spread with raspberry, cherry, preserves, or 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.
Serving Suggestions
- Serve with a dusting of powdered sugar for a simple presentation.
- Pair with seasonal berries and lightly sweetened whipped cream.
- Add a drizzle of chocolate sauce or caramel for extra richness.
- Choose to fill the cake with jam for a classic teatime dessert.
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 cake flour, sifted
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 ½ cup granulated sugar, divided use
- 6 large egg whites
- 6 large egg yolks
- ½ tsp fine salt
- ½ tsp cream of tartar
- ¼ cup water
- 1 ½ tsp vanilla extract
- Glaze or confectioners' sugar (optional), for topping
Recommended Equipment
- 10-inch tube cake pan
Instructions
- Heat oven to 375°F.
- In a medium mixing bowl, combine the cake flour, cocoa, baking powder, and 1 cup of the granulated sugar. Stir or whisk to blend thoroughly.1 cup cake flour (sifted) | 1/3 cup unsweetened cocoa powder | 1/2 tsp baking powder | 1 cup granulated sugar (divided use)
- In a large stainless steel or glass 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, then continue beating until stiff peaks form.½ cup granulated sugar (divided use) | 6 large egg whites | 1/2 tsp fine salt | 1/2 tsp cream of tartar
- In a small bowl, whisk together the egg yolks, water, and vanilla; add to the flour mixture and mix until well blended.6 large egg yolks | 1/4 cup water | 1 1/2 tsp vanilla extract
- With a spatula, gently fold the egg yolk and flour mixture into the stiff beaten egg white mixture.
- Spoon the batter into an ungreased 10-inch tube cake pan and bake for about 32 to 38 minutes. Immediately invert the pan and cool completely upside down before removing.
- Remove from the pan and top with your choice of glaze, or dust with confectioners' sugar.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
