Chocolate Sponge Cake

You can never have too many dessert recipes, so give Chocolate Sponge Cake a try. This dairy free and lacto ovo vegetarian recipe serves 1 and costs $4.52 per serving. One portion of this dish contains about 57g of protein, 9g of fat, and a total of 2186 calories. Head to the store and pick up cream of tartar, flour, cocoa, and a few other things to make it today. 4 people were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 11%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Chocolate Sponge Cake, Chocolate Sponge Cake, and Chocolate Sponge Cake.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time. Spoon into an ungreased 10" tube pan with removable bottom. Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.

 

Step by step:

1. Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.

2. Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form.

3. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time.

4. Spoon into an ungreased 10" tube pan with removable bottom.

5. Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.

Nutrition Information:

covered percent of daily need

 

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