Name: Chocolate Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 4 egg separated; 1/2 cup caster sugar; 2 tsp golden syrup; 1 tsp bicarbonate of soda; 1/2 cup cornflour; 1 tbs plain flour; 1 1/2 tbs cocoa powder; 1/2 cup chocolate icing *to decorate; 1/2 cup desiccated coconut *to decorate; 1 cup whipped cream; 1 tsp caster sugar; 1 tsp vanilla extract

by dolbywah Last updated on 07/09/2019

This sponge cake is so light and fluffy. I have never had a failure when cooking this sponge. - dolbywah

Ingredients

4 egg separated
1/2 cup caster sugar
2 tsp golden syrup
1 tsp bicarbonate of soda
1/2 cup cornflour
1 tbs plain flour
1 1/2 tbs cocoa powder
1/2 cup chocolate icing *to decorate
1/2 cup desiccated coconut *to decorate

Filling

1 cup whipped cream
1 tsp caster sugar
1 tsp vanilla extract

Method

Step 1

Preheat oven to 180C or 160C fan forced.
Step 2

Grease a 20 cm springform pan.
Step 3

Place egg whites in electric mixer bowl and beat until soft peaks form.
Step 4

Combine caster sugar and bicarbonate of soda, and gradually add to egg whites while still mixing.
Step 5

Add egg yolks and beat together.
Step 6

Add golden syrup and beat again, briefly, until combined.
Step 7

Sift dry ingredients 3 times and then add to wet mixture. Fold in gently.
Step 8

Pour mixture into the prepared springform tin and bake for 20-25 minutes.
Step 9

Allow the sponge to cool for 5 minutes before turning onto a cake cooler.
Step 10

Cut sponge into two layers and fill with whipped cream sweetened with caster sugar and vanilla extract.
Step 11

Ice with chocolate icing and desiccated coconut.

Equipment

20cm springform pan
1 electric beaters

Recipe Notes

from Australia’s Best Recipes team

You may wish to ice the cake with what ever you like. My Nan always uses coconut. Please be aware the cooking time of this sponge may differ from oven to oven so check after 20 minutes with a skewer.