Chocolate Sponge Cake (Soft Like Cloud)

Ingredients

• 8extra-large eggs
• 100 g (⅓ cup + 2 tbsp)vegetable oil or corn oil
• 90 gcake flour
• 40 g (4 tbsp)cocoa powder
• 120 g (120 ml; ½ cup)milk, or soya, coconut, oat or almond milk
• 1 tsp, optionalvanilla extract
• 15 glemon juice
• 120 g (½ cup + 2 tbsp)granulated sugar

Instructions

1. 1

   Prepare the oven

   Line a cake tin with parchment paper and preheat the oven to 145°C (295°F).

2. 2

   Separate the eggs

   Separate the 8 extra-large eggs. Put the yolks in a small bowl on the worktop and the whites in a large mixing bowl in the freezer.

3. 3

   Heat the oil

   Put the 90 g cake flour in a large mixing bowl. Warm the 100 g vegetable or corn oil in a small saucepan over a medium heat to 75°C (165°F). Carefully pour it over the flour and whisk until incorporated.

4. 4

   Make the cocoa batter

   Whisk the 40 g cocoa powder into the flour-and-oil mixture until smooth. Add the 120 g milk, 8 egg yolks and optional 1 tsp vanilla extract, then whisk until smooth. Set aside.

5. 5

   Start whipping whites

   Take the egg-white bowl from the freezer; the edges may have begun to freeze. Add 15 g lemon juice and 40 g sugar. Whip on medium speed, or speed 3 out of 5, for 3 minutes, until bubbles about the size of fish eyes form.

6. 6

   Add more sugar

   Add another 40 g sugar and whip on medium speed for 3 more minutes, until the bubbles are too small to see.

7. 7

   Whip to peaks

   Add the remaining 40 g sugar and continue whipping on medium speed until medium peaks form. The total whipping time should be about 15 minutes.

8. 8

   Fold in whites

   Scoop one third of the whipped egg whites into the egg-yolk mixture and fold until combined.

9. 9

   Combine the mixtures

   Transfer the egg-yolk mixture to the bowl of egg whites. Fold gently until the colour is even.

10. 10

    Fill the tin

    Pour the batter into the prepared cake tin and gently smooth the surface with a spatula. Tap the tin on the worktop a couple of times to release large air bubbles.

11. 11

    Prepare water bath

    Set the filled cake tin inside a larger tin or baking dish. Carefully pour cold water into the larger vessel, without splashing the batter, until it reaches about halfway up the sides of the cake tin.

12. 12

    Bake the cake

    Carefully transfer the tins to the preheated oven and bake at 145°C (295°F) for 75 minutes.

13. 13

    Remove and slice

    Take the cake tin out of the oven and lift it from the water bath. Hold the parchment edges to lift the cake from its tin, set it on a wire rack and cut it into 8 pieces with a serrated knife.

14. 14

    Serve or store

    Serve the cake hot straight away, or let it cool completely and place it in an airtight container. Keep it in the fridge for 3 to 4 days or freezer for 2 to 3 months. Add whipped cream or another frosting before serving if you like.

What is chocolate sponge cake?

Sponge cake is built around eggs whipped to hold air, which gives the baked cake its light structure. This chocolate version uses cocoa and a gently heated oil-and-flour mixture for a soft, tender crumb.

Sponge cakes have many regional forms, and this recipe is an American-style home-baked version rather than a claim to one specific historical tradition. The water bath and carefully folded egg whites are the key to its delicate texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 0g protein, 0g carbs, 0g fat.

The sugar and flour supply most of the carbohydrates, while the eggs and oil contribute much of the protein and fat. For a more balanced plate, serve a slice with fresh fruit and a source of protein such as plain yoghurt.

Why heat the oil?

Warm oil: whisking it into the cake flour first helps the flour combine smoothly before the wetter ingredients go in. Heat the oil to 75°C, rather than letting it smoke or bubble.

Cocoa: whisk it into the oil-and-flour mixture before adding the milk and yolks. This helps distribute the cocoa through the batter without leaving dry pockets.

Getting the egg whites right

Chilled whites: the recipe briefly places the separated whites in the freezer, where their edges may start to freeze. Add the lemon juice and sugar as directed, then whip at medium speed.

Medium peaks: stop when the whipped whites hold a peak that bends slightly at the tip. Over-whipped whites can become difficult to fold evenly into the chocolate mixture.

Fold without losing air

First addition: fold one third of the whites into the yolk mixture to loosen it. This makes it easier to combine with the rest.

Final fold: add the loosened chocolate mixture to the remaining whites and fold gently until the colour is even. Scrape around the bowl and through the centre, stopping once no obvious streaks remain.

The water bath and bake

Water level: pour cold water into the outer dish until it comes about halfway up the cake tin. Pour carefully so none gets into the batter.

Timing: bake at 145°C for 75 minutes. Avoid opening the oven unnecessarily, as the cake relies on its whipped structure to rise and set gently.

How to serve it

This cake can be served warm as soon as it is cut, or cooled completely for a neater slice. Use a serrated knife and a gentle sawing motion to avoid compressing the soft crumb.

A little whipped cream or frosting is optional. Fresh berries or sliced fruit also make a simple accompaniment alongside a slice.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Use a thermometer to check that the oil reaches 75°C before pouring it over the flour.
• Measure the sugar into three 40 g portions before whipping the egg whites.
• Fold with a light hand and stop once the batter colour is even.
• Keep the water below the rim of the cake tin while filling the outer dish.
• Use parchment paper with enough overhang to lift the baked cake out safely.

Variations

• Dairy-free milk: use soya, coconut, oat or almond milk in place of dairy milk.
• Corn oil: use it instead of vegetable oil for the same method.
• Vanilla-free: leave out the optional vanilla extract.
• Whipped cream: add a layer or spoonful just before serving.
• Frosted finish: let the cake cool completely before adding your chosen frosting.
• Fruit pairing: serve each slice with fresh berries or sliced fruit.

Common mistakes to avoid

• Oil too hot: it can scorch the flour, so heat it to 75°C and remove it from the hob.
• Yolk in the whites: even a little can hinder whipping, so separate each egg carefully.
• Whites over-whipped: stop at medium peaks so they can still fold smoothly into the batter.
• Rough folding: vigorous mixing knocks out air, so fold gently until the colour is even.
• Water in the batter: pour into the outer dish slowly and keep the water below the cake tin's rim.
• Skipping the parchment: line the tin so the delicate cake can be lifted out without tearing.

How to store

Cool the cake completely, then keep it in an airtight container in the fridge for 3 to 4 days or in the freezer for 2 to 3 months. Thaw frozen slices in the fridge; serve chilled or warm gently before eating.

Frequently asked questions