Chocolate Sponge Cake
Serves: 1 (8-inch) cake layer
 
Ingredients
  • 2 tablespoons unsweetened cocoa powder, plus more for dusting pan
  • 2 tablespoons all-purpose flour
  • 2 large eggs, separated
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°. Butter an 8-inch round cake pan. Line bottom of pan with parchment paper. Dust pan with cocoa powder, tapping to remove excess.
  2. In a small bowl, sift together cocoa powder and flour. Set aside.
  3. In a medium bowl, beat together egg yolks with a mixer at medium speed until thickened, approximately 1 minute. With mixer running, slowly add ¼ cup sugar. Increase mixer speed to medium-high, and beat until thickened and ribbons form, approximately 2 minutes. Add vanilla extract, beating until incorporated.
  4. In another medium bowl, using clean beaters, beat together egg whites with a mixer at medium speed until foamy, approximately 1 minute. With mixer running, slowly add remaining 1 tablespoon sugar. Increase mixer speed to high, and beat until stiff peaks form, approximately 2 minutes.
  5. Fold half of egg white mixture into egg yolk mixture. Sift half of cocoa mixture over batter; fold just until combined. Repeat with remaining egg white mixture and remaining cocoa mixture. Pour batter into prepared pan, smoothing top with an off set spatula.
  6. Bake until cake springs back when touched and a wooden pick inserted in center comes out clean, 8 to 10 minutes. Let cool completely in pan. (It is normal for cake to shrink while cooling.) Remove cake from pan, leaving parchment paper intact. Using a serrated knife, level cake layer, if needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-mousse-cake-recipe-2/