Fluffy Chocolate Sponge Cake

This chocolate sponge cake is light, airy, and perfect for building layered cakes or enjoying on its own. With a soft, ribbon-like texture and gentle cocoa flavor, it’s a classic recipe that never fails. Made with simple ingredients and a careful folding technique, this sponge rises beautifully while staying tender and moist. Slice it into layers for cakes, trifles, or other desserts—you’ll love how versatile it is!

Ingredients:

Chocolate Sponge Cake

- 3 large eggs

- 90 g brown sugar

- 60 g oil

- 80 g milk 

- 80 g cake flour

- 30 g cocoa powder

- 8 g baking powder

Instructions

- Preheat oven to 160°C. Line a 6-inch pan.

- Beat eggs and sugar on high speed for 8–10 minutes, until pale, thick, and ribbon-like.

- Add in oil and milk.

- Sift together flour, cocoa powder and baking powder.

- Gently fold the ingredients into the batter.

- Bake 40–45 minutes, until a skewer comes out clean.

- Cool completely, then slice into even layers.