Saturday, December 4, 2010

Chocolate Sponge Cake

After trying the sponge cake recipe with much success, I was encouraged to try out the chocolate version also from the same Taiwanese lady instructor.

Spongy and springy, the result didn't disappoint at all. It's great success!

I'm so satisfied with  how well the chocolate sponge cake turned out, I'm beginning to think I'm good at making sponge cakes now. LOL!

203 g eggs (about 3 and 1/2 eggs)
32 g yolks (about 1 and 1/2 yolks)
135 g caster sugar
21 g liquid glucose (about 1 tbs)
1g salt (about 1/4 tsp)
32 g vegetable oil
21 g cocoa powder
106 g cake flour
1 g baking soda (about 1/4 tsp)
21 g milk

1) Preheat oven to 170°C prepare an 8 inch  round baking tin with removable base.
2) Gently warm up vegetable oil, mix in the cocoa powder. Set aside.
3) Whip eggs, yolks, caster sugar and salt at high speed until sugar dissolved. Add in the liquid glucose and continue whipping till ribbon stage. (Very important!)
4) Sift in  flour and baking soda, mix at medium speed for 20 seconds until just combined.
5) In another  bowl, take some batter and mix with the cocoa mixture until well blended. Pour back into the batter together with the milk and combine.
6) Pour batter into tin and bake for 35 minutes or until cooked when tested with a skewer. Remove from oven and cool upside down on a wire rack. Once cooled, remove cake from tin. Layer with your favourite filling or just eat it plain, it's just as good.

The Taiwanese video clip.


  1. mmm...can you please translate what she is saying? lol i wonder why at first she heat the oil and cocoa powder :/

  2. hi totally05, hmmm, i'm bad at mandarin myself, but from what i gather is that the oil & cocoa powder are heated so that it brings out the cocoa flavor therefor more fragrant, and also so that it is easier for the cocoa powder to dissolve and combine with the rest of the other ingredients.

  3. hey...i made this cake today...and i did it!!!its good...but just 1 more many tablespoons of oil for 32g? O.o i think i put the oil too little?the cocoa powder have weird texture lol

  4. hi totally05, it's great to hear! :) the oil, it's about 4 tablespoons.

  5. hi there! Gonna try this for my sis birthday, but is there substitute for liquid glucose? And is this recipe too sweet?

  6. Hi sugary obsessions, u can try subbing with light corn syrup. The recipe is not too sweet.

  7. thanks for the conversion from grams to cups! great recipe!- trish

  8. Hi morning, last weekend I baked this cake, cake turned out so fluffy and sponage, thank you for all your tips and video clip. Next I will try on plain sponge cake.
    Have a nice day!

  9. Then what's about the milk? i didn't see u use the milk?

  10. she said she used a total of 6 whole eggs with an additional 2 egg yolks but your recipe called for 3.5 eggs + 1.5 egg yolks. may i know which is the correct portion?

  11. Hi Sotong, Thanks for sharing the recipe! Tried making this today, the flavour was good. However the texture wasn't quite fluffy and the cake didn't rise as high as in the picture.. don't know what went wrong.. thinking I might have over beaten the eggs..? (is this possible?) Thanks! as I have searching high and low for a good sponge cake recipe :(

  12. No baking powder and this is different frm wht I knw

  13. Thanks for sharing this recipe! I was pleasantly surprised at how high this cake rose. Not to mention that it was incredibly fluffy and light. Look forward to seeing more recipes from you~

  14. Hi! May I know what type of milk to use? Fresh or powder? Thks.

  15. Your video clip shows 6 whole eggs plus 2 egg yolk but your recipe given is 31/2 whole eggs plus 11/2 egg yolk. In this case which should i follow because is a lot of different.Is there any different between baking soda and baking powder? As for your "almost perfect sponge cake" i don't see any baking soda or baking powder been added. So do we to add in for perfect sponge


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