My hard-to-fail ‘Basic Sponge Cake’ can be made in different flavour. You can add Matcha Powder to make Matcha Sponge Cake, OR add Cocoa Powder to make this Cocoa Sponge Cake. I altered the amount of Sugar and added a pinch Salt for this sponge.

Cake Tin

18 to 20cm Round Cake Tin

Ingredients

4 Eggs *at room temperature, separated Whites and Yolks
1/2 cup Caster Sugar
1 pinch Salt
1/2 cup Plain Flour OR Self-Raising Flour
1/4 cup Cocoa Powder
20g Butter *melted
1/2 teaspoon Vanilla

Method
  1. Preheat oven to 170C. Line base and side of a 18-20cm round cake tin with baking paper.
  2. In a small bowl, combine Flour and Cocoa Powder.
  3. Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and Salt, and whisk until well combined.
  4. Gradually sift the flour mixture over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined.
  5. Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
  6. Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.
  7. *Note: For decoration or filling, Chocolate Ganache is recommended. Find the recipe here.