International Styles

Sponge Cake Recipes

Two chocolate sponge cakes recipes with basic and simple cooking instructions. Making sponge cakes, whether light or rich has never been as easy.

  • 4 eggs,
  • ¼ a cup of sugar,
  • Pinch of salt,
  • 4 tablespoonfuls of bakers cocoa,
  • ½ a cup of sifted pastry flour,
  • 1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the sponge cake.

Sponge Cake 2

  • 3 eggs,
  • 1 ½ cups of sugar,
  • ½ a cup of cold water,
  • 1 teaspoonful of vanilla,
  • 1 ¾ cups of flour,
  • ¼ a cup of bakers cocoa,
  • 2 teaspoonfuls of baking powder,
  • 1 teaspoonful of cinnamon.

Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake your chocolate sponge cake in a rather quick oven for twenty-five or thirty minutes.




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