Chocolate Sponge cake
Recipe adapted from Neo Sook Bee who adapts from xingfuzhiwei
Ingredients:-
6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
80g plain flour
20g cocoa powder
Pinch of salt
100g milk or water
6 eggs whites
100g sugar
Line the base of an 8″ round pan. Do not grease the sides.
Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and cocoa powder (sift both together before adding) and stir with a whisk until smooth.
2. Add in the milk or water and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before you proceed to frost the cake.
The following is the chocolate ganache that I used:
Heat up 100ml of whipping cream and then add into the hot cream, 200g of semi sweet chocolate chips. Let it seat for a while before stirring until the chocolate is fully melted. Add about 20g of butter and mix until the ganache is smooth and shinning.
or you can do a 1:1 ratio for a runnier ganache.
The following is gula melaka variation: – Replace 50g sugar with gula melaka and milk with coconut milk. Melt the gula melaka with the coconut milk by heating both and stir until fully dissolved. Cool completely before using.
Replace cocoa powder with plain flour to make total of 100g.
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Good morning Jeannie,
The chocolate sponge cake is perfectly frost with chocolate ganache … wish I could have a slice ^-^
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Bake your own and you get the whole cake Karen:D
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Jeannie, may I know when you add in the water/milk and thereafter the egg yolk. do you wait the be cool down first? I read from somewhere if we add in the egg when the batter is still very hot, the egg will be cooked. Can you advice
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Hi Jessy, by the time the milk is in, the batter is already cool enough to add the yolk.
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Hi Jeannie, firm peaks means stiff peaks, is it?
love to try your cakes, tq.
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Means almost stiff but more than soft peaks:P
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Tq Jeannie for the reply and again your blog is great.
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Thank you for visiting:) Hope you are successful in your bakes.
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Hi Jeannie, can I make this into a rainbow cake ? If possible, at what stage should I add in the colour? Thank you 🙂
Sharon
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I would say add in after you have added the meringue and gently fold in the color. Or you can be hard working and divided the yolk batter and the meringue, add color to each portion and then only mix in the meringue:D
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Thank you Jeannie. I will try your first method. 🙂
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Hi Jennie, it’s great looking at your cake and I’ve tried making it.
After I incorporated the egg yolks, it didn’t return to smooth and runny state. Could it be I over heated my oil + flour batter?
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Hi Lily, When you add in the flour mixture, is the batter smooth? If it’s lumpy, your oil is too hot. It’s only when milk is added that the batter turns lumpy.
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When flour mixture is added into oil, it was still smooth. It is only when I added the milk, it lumped (curdled) together. It maintained the same even after I add the eggs.
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when I added the eggs, it turns runny back wor. Is your batter still hot when you added the eggs
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Ya. The batter is still hot when I added the egg. Could that be the cause that it’s still lumpy? I will try again tonight. Thanks!!
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yep batter shouldnt be hot. Warm is fine.
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Hi Jennie,
I wanted to try baking the chocolate cake. I read through the recipe on how to make the chocolate ganache. Here you mentioned, “Heat up 100ml of whipping cream and then add into the hot cream”, may I know what hot cream is this and how much is required? Thank you.
Celeste
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Hi Jennie,
I found your ganache on your blog. No need to reply to my queries.
Thank you.
Celeste
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Hi I please let me know what hot cream. I dont understand that part. Many thanks. Looks sooo good that i want to try bake this
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Meaning you heat up your whipping cream!
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Hi Jeannie,
I am trying to bake the chocolate sponge cake but after abt 25 mins , it started to crack a little. May I know what’s the cause of it?
Thank you.
Cas
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Hi Cas, I would say your oven is too hot. Try lowering the temperature after 20 minutes and put another baking sheet on the highest level to block excess heat.
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Hi jeannie…can u help me ?? i want to baked Kit Kat chocolate cake but i want to know which one is more suitable for this cake? Chocolate Ogura cake or Chocolate Sponge cake ? 🙂 thx
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Chocolate sponge cake is better as it is more firm.
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Ooh.thanks yaa 😄
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Can I ask how you create the 2 color thin layer for the 2nd cake ?
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Ha! Just dust cocoa powder !
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Nice recipe of chocolate spongecake. I like it.
Thnx for sharing it with us.
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Thank you!
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Looks great
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Thanks!
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Hi Jeannie
Sorry to ask silly question. Do you slice the cake in half to put in the filling Choc Ganache?
And how did you did it for the Gula Melaka portion?
Thanks.
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Hi, you can slice into half or into 3 slices as you can see that I had done it both ways. As for the gula melaka method, it’s already written in the blog, please read.
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Hi Jeannie, are you using an 8″ x 3″ round, if so may I know the brand so I can look for it. Another question, did you use Dutch processed chocolate cocoa for the cake or regular unsweetened cocoa? Thanks.
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Hi Ramela, no brand pan, just a regular aluminium round pan. Am using varlhona 60% chocolate for the ganache. For the cake it’s natural organic cocoa powder but any type is fine.
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can i replace oil with butter/
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Yes
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Hi, Jeannie,
would like to check, for the temperature of the oven, is with fan or without? Thanks.
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It’s without fan mode.
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Hi jeannie, is it possible if i bake this sponge cake without water bath method? Thx u
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You can try baking at very low temperature according to your oven. However, the chances of cracked top is high.
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Hey Jeanni..
May I know the reason why you heat up the corn oil first, on the chocolate sponge cake making? But on thet Ogura cake you directly beat the corn oil together with other ingredients. Is there any differences will make to the cake? Thank you so much😊
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to break down gluten in the flour, but you can omit if you are lazy:P I don’t see much difference
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Thank you so much Jeanni…
Will try the Ogura one tommorow…
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Do you have any recipes for flourless chocolate cake?
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Afraid not.
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Hi Jeannie,
After i took The cake out from the oven, it started to sink a little after half an hour. I can see the sides are a bit higher then centre. Do you know the reason?
Thanks.
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Centre sinking is probably due to underbaking.
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Hi Jeannie,
Thank you for sharing your recipe. I notice plain flour is used and not self raising flour. Wondering what makes the cake rise?.Do I melt the butter first and let it cool before I use it ?
Thank you
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Meringue my dear, so make sure it’s evenly distributed but not deflated. Melt the butter if you are using butter, however this recipe is using oil.
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Thank you so much will give a try soon.
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Hi Jeanie, the cake looks delicious. May I know if it can be frozen for about 1 week before I Frost it?
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regret to say I have not tried that.
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Thanks for your reply. I guess it’s best to bake and eat it fresh!
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As this is a very moist cake, I would say yes!
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Try this cake and love it, very yummy!
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Glad you like it:)
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Hi Jeanne, i dun have corn oil. Can I replace the corn oil by using canola oil? Thanks!!
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Yes, of course.
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Hi Jeannie, thanks but will there be any difference in taste?
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Corn oil and canola oil are tasteless!
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Hi Jeannie, what can I use to replace the butter in the ganache recipe?
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You can omit if you don’t like butter
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Just try your passion fruit sponge cake recipe, but when to add in the salt as it was not mentioned in the method?
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Just add together with the flour or directly into yolk batter.
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Thanks for your reply.
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I have baked this cake a few times and they always turn out good! My family loves this recipe!
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Thank you for your feedback! Glad you and your family love it!
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Hi, Jeannie. Love your cakes. You have made simple look so good. May I ask if you have a guide to the water bath method. And any difference between this to the steamed bath? Thank you.
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Yes, very different, one is submerged into water, the other place on a level above the water. Water bath is also known as bain marie.
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Tqsm for the recipe..
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Most welcomed!
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can i make the cake 1 day in advance and keep in fridge, then make ganache the next day and complete the cake?
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can
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hi Jeannie,
can i replace cocoa powder with green tea powder to make green tea sponge cake? thanks
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Hi giselle, I have in fact baked this flavor a long time back; but just tagged to the chocolate version, you can check it out at http://wp.me/px5xl-1Vs
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Hi is this cake firm enough for fondant please? Thanks
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I don’t think so. It’s too soft
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Hi Jeannie, as I have only 9″ pan on hand, so I do adjust the ingredients portion. I have grease the side and bottom, it’s come out pretty but not as tall as yours. I have invert the cake like the chiffon cake method, however, the cake was drop out from the pan (what a disaster), is it because of I grease the side so the cake cannot stick on?
And the cake is not tall enough and more moist, could it be I using too much eggs (64-67 g per egg, I used 6) and the meringue is not beat firm enough? Or 9” pan is not recommend to use if wants a tall fluffy cake?
Please help.
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Hi, you have to bake longer, not advisable to invert for this cake if you have greased the sides. Test for doneness by pressing lightly on the surface, if squishing, bake longer and test again until no more squishing sounds.
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Thanks Jeannie, shall try again. Such a fun to do like an experiment. Haha.
Baking science…
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Indeed! That’s home science 😀
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Hi Jeannie,my pandan sponge cake today cracked and texture was a bit custard like.Baked at 190 deg for 15 min then 150 deg for 1hr 10 mins.Pls help me to trouble shoot.Will really like to try again.Thanks
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Could be you didn’t mix the batter evenly with meringue, resulting in the heavy batter to sink to the bottom.
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Do u also need to pre heat the oven at 190C for 10 mins?
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Yes
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“Heat up 100ml of whipping cream and then add into the hot cream, 200g of semi sweet chocolate chips.”
Question:
1) can i replace whipping cream with whipped topping?
2) What do you mean by add into the hot cream? What hot cream is that?
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Let me rephrase it….Heat up the 100ml of whipping cream and pour it on to the 200g of semi sweet chocolate chips.
No you cannot add whipped topping.
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Sorry, question about the ganache again, after the choc chips are stired until smooth, do we need cool it and to whisk it ? How long? High speed? Or just wait until room temp and spread it on cake?
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if u are using it for filling, wait until cooled then whip it up. If need to use to ganache the top, no need to whip, just cool it and then spread on
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is it possible to do in cupcake form?
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sure, why not?
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Hi Jeannie,
Can I use cake flour instead of plain flour?
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Yes
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Hi Jeannie, I do not have a thermometer. How do I know when to turn off the heat? I tried 1 time and it ended up like dough after I added egg yolks
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before adding the yolk, the dough should be smooth and flowy. After mixing in the yolk, it’s natural for the batter to curdle but will be smooth again once milk is added.
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Hi Jeannie, thanks for the advise. give it a second try… it bounces back when press a little but still have a bit of “meringue” sounds. The texture a little bit moist. Is this normal and safe to eat? 🙂
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safe to eat, it’s cooked just still moist. I would suggest you increase baking time or temperature for next bake.
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Safe to eat, just continue to bake a little longer next time.
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Hello Jeannie, I tried your cake but it sink terribly when it start to cool, any idea why ? When it was the the oven it rose high like yours although it start to crack within the first 15 mins of bake.
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Yes, it’s because your oven is too hot and you have underbaked your cake.
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Thanks Jeannie. But when I put a stick in, it came out clean after baking it for 40 mins
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I don’t use the stick to test. Just press lightly on the surface. If I hear squishing sounds and it didn’t spring back, I continue to bake.
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Hi
I understand you are using aluminium pan. I don’t have one. Can I use the non stick pan instead??
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You can try but do not grease anymore.
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Hi jeannie,
With reference to one of your picture aboved with caption – ‘Have a yummy slice’, whichkind of ganache did you use:
Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream
OR
Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.
Thanks!
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1:1 ratio
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Thanks! How do i make the ganache shining? Add butter?
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yes, a tablespoon or so
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Thanks Jeannie!
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Sorry Jeannie. Another question. I will need the cake on Wednesday morning for a birthday party in the morning. If i were to bake and decorate the cake on Monday and refridgerate it, will the cake turn hard and dry? Do i need to brush sugar syrup on the sponge before frosting it?
Thanks
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No problem. Once cake is covered with frosting, it won’t dry out unless you cut it and expose the cake itself. THis cake is very moist so I won’t recommend brushing with sugar syrup. Just frost it as it is.
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Hi Jeannie,
I’ve managed to make a soft, moist cake with your recipe and tips.
Thank u very much!
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most welcome!
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Hi Jeannie. I always wanted to try this recipe, but a little bit wary of the water bath thing…
Would it make a lot of difference in the result if I use steam instead of water bath? I only have pans wit removable bottom and i don’t want to submerge them to the water. TIA.
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yes, you can try with steam bake, you probably need to adjust the temperature a bit to avoid cracks. Experiment a bit to get good results.
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Don’t have corn oil can I change to use olive oil ?
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Hi Evon, you can use canola or other vegetable oil but no olive oil which has some fragrance.
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Can i use this recipe for Strawberry Shortcake, replacing 20g Cocoa powder with plain flour?
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Yes you can.
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Thanks. What is the temperature i should use if baking 2 cakes using 6″x2″ round tin?
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You can use the same temperature but bake shorter time or lower the temperature to avoid cracks but bake about same time. Adjust according to your oven.
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Thanks for sharing this lovely recipe. The cake turns out beautifully.
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Glad to know that!:D
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Like to ask, for your recipes with plain flour, can it be done with cake flour as well? or it must be strictly plain flour for this recipe? Plain flour would be AP flour right? Thank you!
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Yes you can use cake flour in place of AP flour. AP = All Purpose = plain
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Hi Jeannie, saw that you baked this into a sheet cake. Did you use water bath for that?
Flora
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no, just normal baking
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Thanks. What’s the temperature to use?
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Just follow any one of my swissroll recipe
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Thank you
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hi jeanni
sorry to ask in this chocolate sponge cake u didint mention any baking powder or baking soda….so it is not needed?
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Yes, not needed, therefore make sure your meringue is stable!
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hai jean, thank you for sharimg this recipee, i will try bake the cake for my nephew bday.. wish me luck
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Good luck!
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Hi, by whisking the meringue into the cake batter, would it deflate the meringue? As I tried making chiffon cake and i always end up deflating the meringue causing the cake to be dense and not rise as much.
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You only use the whisk to fold in, not whisk! Use it as you would a spatula. If you can’t manage that then use a spatula all the way.
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Ok, understood. Thank you!!!
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For the ganache, can I just pour it over the cake instead of spread it on the cake with spatula?
If pour over the cake, do I need to wait it cool down first only pour over the cake?
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It has to be warm otherwise it won’t be shiny.
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Do you mean pour the ganache over the cake while it is warm? Do I need to use the 1:1 ratio to make runnier ganache so it can be easier to pour over the cake to let it cover the whole cake without have to spread it by spatula.
Thank you very much.
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Yes 1:1 ratio and pour while the ganache is still warm. Cake should be cooled!
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Jeannietay dear ..how long do I have bake if it’s swill roll no do I need water bathe too….😊
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No water bath for swiss roll
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Hi jeannie may I know how long do I bake if it’s Swiss roll …😊
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follow swiss roll timing, 180C for 15-18 mins
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Can I use Anchor UHT whipping cream or Emborg Whipping cream in this chocolate ganache recipe?
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Yes
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Hi Jeannie,
If I want to make a vanilla sponge cake using this chocolate sponge cake recipe, do I just replace the cocoa powder with plain flour? I intend to make a checker cake for my son’s birthday. 🙂
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Yes you can.
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hi jeannie
I made this Cake a couple of days ago into a black forest cake and it was simply amazing. I would like to make a bigger chocolate sponge cake but do I increase all the ingredients proportionately? Thanks in advance.
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Yes, you can refer to my conversion page for the conversion of pan sizes
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Hi Jeannie
I tried some of your sponge cake recipes, they are really good, soft and moist even though they cracked and at times under cooked. FYI, this only happens with round pan but with square pans I do not have any problem. For choc sponge cake I baked at 150C water bath method for 1hr 40mins still it is slightly wet on the top and bottom and cracked at 50mins. However with square pans somehow it turn out all ok. I suspect it is either my eggs are slightly bigger about 63 – 65gms (B size) or my meringue is the culprit. Can you please advise how this happens?
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square pans are slightly bigger than round so I would suggest you remove some batter and bake in a small muffin cup?
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Will do as you say the next round. Thank you so much for your advise and tips. Much appreciated.
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Can i use vegetable oil or butter for chocolate sponge cake ? Thanks
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Yes you can use vegetable oil. I have not tried with melted butter.
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Hi jeannie, I try to bake this and the Choco Sponge has a stale oil taste. Does your cake has this taste? Is it because of the corn oil?
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No such smell. Check your oil for expiry date.
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Thanks jeannie. I will. Can I change the oil to melted butter? Do I need to change the measurements?
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Melted butter sometimes caused the dough to turn bubbly. I am still trying to figure out the science to this.
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Hi Jenny,
The cake is absolutely delicious. Very soft n moist! My Husband said this is the nicest cake I have ever baked!
But I have 1 problem. Step 3 no matter how Long I whisk the mixture was still a whole big lump of dough. So after baking I have a lot of bits of chewy dough in the cake…
May I know where could I have gone wrong?
Thanks so much for your help…
Cheers,
Adeline
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Do not heat the oil too hot, warm will do. When you see the oil making some lines on the bottom of the pot, it’s good enough.
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Hi Jenny,
Oh no wonder! My family absolutely love this cake! Esp my 2 dotters.. I will try the gula melaka version on thur!! Thanks so much for your help 😊
Cheers,
Adeline
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Hi Jeannie, you’re cake is amazing 😀 My daughter would like to make this for her assignment but cover it in buttercream. Is thys possible? They are making buttercream based cakes in class and would like to try this cake with buttercream. Any suggestions would help. Thanks 😀
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Yes, you can use this cake.
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hello Jeannie,
you are a wonderful baker..and even more wonderful to share.
have you baked any sponge or chiffon in a BUNDT pan especially where the recipe says DO NOT GREASE the sides ?
also, have you tried baking other cakes where you could grease the pans and still they will not unmould from the BUNDT pans?
i reached out to the makers of BUNDT PANs as i have difficulty unmoulding from their pans, even if i grease really well.
Their reply is that you can bake any type of cake with their pans if done “properly and handled well”.
appreciate if you could share from your vast experience
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Hi Pinky, Always grease and floured bundt pans well no matter what the recipes said or you are going to have a hard time unmoulding. Do not grease only when you are using removable based pans or tube pans. If using seamless non-removable pans, always line the bottom. Greasing the sides is optional as you can run a knife around the sides and invert the cake to unmould.
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Hi, I have tried many times water bath the steam cake. But it will always collapsed. I sat near the oven to take care the temperature but it raise n towards the 10 mins it started to collapse. When I tiled over the middle compressed very badly.
What is wrong? I have no problem baking chiffon but when it come to water bath it really a challenged. Can u give me your advise. Thankbu.
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If the cake is rising too fast and too high it will collapse. Try to take notes on the temperature used and adjust at every bake until you get the perfect one.
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Hi jeannie . the cKe look delicious. Can i use this cake as a base for fondant decoration. Is it firm enough?
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I don’t think so. Use the nutella one.
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hi Jeannie
Can I steam this using a wok instead of baking it?
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oh no, you can’t!
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Hi Jeannie, I inverted the cake for cooling after baked. When I unmould the cake, the bottom part became dented. What’s the reason and how to prevent? Tks.
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Hi Jeannie, I inverted the cake for cooling after baked. When I unmould the cake, the bottom part became dented. What’s the reason and how to prevent? Im using removable pan and I lined the bottom. Could this be the reason?Tks.
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Don’t think that’s the reason. Probably the cake sank quite a bit?
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Hi Jeannie, may I know what milk do you use? Thanks.
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Normal full cream milk (UHT)
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Thank you Jeannie!
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Hi, i noticed that the initial temperature is 190 for first 10 min than reduced to lower temperature. But will the high temp at the beginning will cause the cake to cook too fast on outside and cause the cake to crack later on?
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baking at initial high temperature is to form a crust so that it won’t crack as the cake rises.
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Hi Jeannie. Good day to you. Can i use this recipe for a ‘kit kat’ cake? i intend to sandwich using choc whipped cream.
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Yes you can
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Hi Jeannie
I have tried to make this. Cake is moist and soft but my cake dun rise tall.
N when I inverted the cake tin to cool, the cake fell out of the tin.
Appreciate if you could advise how I can improve on it.
Thanks.
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It seems like you have underbaked your cake.Adjust baking time according to your oven.
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How to do water therapy
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Hi! Sorry for late reply. I was traveling. You bake this cake using Bain Marie method. Just like baking a cheese cake.
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Umm can u plz tell whether the water used for baking be hot cold or normal?
Hoping to get the reply soon
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it’s hot water. Just boil your water while you prepare your batter.
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What altitude are you at? I am wondering what changes I will need to make.. I am at 7500+ above sea level. I really want to find a good moist choc recipe.
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I am staying very near the sea so I would say the elevation is about 10 meter or 32 feet above sea level.
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Hi, do you have the recipe for 10inch chocolate cake?
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Hi Jeannie.
Really love this cake recipe. Texture was perfect!
I would prefer it to be more chocolatey.
How can I do that?
I use Valhorna Cocoa powder and added 1 tsp Coffee essence.
Can I add more cocoa powder and lesser Cake flours? How much?
Thank you so much.
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Yes you can or melt about 50g of cooking chocolate and add to the yolk batter.
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Can convert this recipe to cupcake? need to reduce baking time? no need water bath for cupcake, rite
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you can use steam bake to get better texture and less shrinking. Baking time should be shorter. I did mine steam baked at 40 mins 160C.
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I just attempted it but my cake cracked badly. What could possibly be wrong?
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could be meringue is too stiff and temperature too high.
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Hi, I tried this recipe a few days ago, Re batter looked so light and fluffy I definitely thought that this cook would turn out fantastic. But after the required time of baking that you had mentioned my cake didn’t seem to cook. In fact only the top was cooked and the rest of the cake was quite raw. I was so disappointed. I want to try making it again. You think I should increase the baking time or what do you think could be the problem. Please help. Thank you:))
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Hi Nidya, yes, you have to adjust time according to your oven…increase time and temperature if necessary.
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