As Easy As Apple Pie

Chocolate Italian Sponge Cake

This chocolate Italian sponge cake is quite fast and easy to prepare, once you understand exactly what you have to do.

Chocolate sponge cake on a white plate and a whisk next to it.

Italian sponge cake (Pan di Spagna) is used in desserts like cassata, zuppa inglese and tiramisù. It can be soaked with your favorite mixture and layered with cream fillings or jam, covered with fondant, or just eaten on its own sprinkled with icing sugar.

You only need 4 ingredients: eggs, granulated sugar, cake flour and unsweetened cocoa powder. It’s made without butter, oil and baking powder; it relies solely on well-beaten eggs for its leavening.

My tips to get a perfect chocolate Italian sponge cake:

  1. You need extra large eggs (each egg should weight approximately 70 grams/2.46 ounces) at room temperature. Take them out from the fridge 20 minutes before you need them, or soak them for a few minutes in a bowl of warm water.
  2. Beat the eggs and sugar for at least 15 minutes, until the mixture becomes clear, triples in volume, and reaches the ribbon stage.
  3. Use cake flour, if it’s not available in the store, you can make it at home (check this tutorial by Joy the Baker).
  4. Sift the flour and cocoa powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. Don’t pour it all at once or it will sink to the bottom of the bowl.
  5. Don’t open the oven while the cake is cooking, or the cake will deflate.
  6. When the cake is ready, turn off the oven and leave it inside for another ten minutes (put a wooden spoon in the oven door to keep it slightly open).
Chocolate sponge cake and a bowl of egg shells in the background

You can prepare the chocolate Italian sponge cake up to 3 days ahead, wrap it in cling film. and keep it in the fridge. You can also wrap it in cling film and freeze it for up to a month. To defrost it, take it out from the freezer the night before and thaw it unwrapped at room temperature.

This recipe is for a 18-20 cm / 7-8 inches baking pan. If you are using a larger pan, use the follow ratios:

  • 15 cm / 6 inches pan: 3 eggs, 90 grams granulated sugar, 75 cake flour, 15 grams unsweetened cocoa powder
  •  22 cm /9 inches pan : 5 eggs, 150 grams granulated sugar, 120 grams cake flour, 30 grams unsweetened cocoa powder
  • 24 cm / 10 inches: 6 eggs, 180 grams granulated sugar, 145 cake flour, 35 grams unsweetened cocoa powder
  • 26 cm / 11 inches: 7 eggs, 210 grams granulated sugar, 170 grams cake flour, 40 grams unsweetened cocoa powder

If you try this recipe let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

Chocolate sponge cake on a white plate and a whisk next to it.
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(5 stars) 40 ratings

Chocolate Italian Sponge Cake

You only need 4 ingredients (eggs, granulated sugar, cake flour and unsweetened cocoa powder) to make this delicious chocolate cake.Ingredients for a 18-20 cm (7-8 inches) pan. For step by step pictures check here

Ingredients

  • 120 grams (½ cup+1½ tablespoon) granulated sugar
  • 4 extra large eggs at room temperature
  • 100 grams (1 cup minus 2 tablespoons – if you use all-purpose flour, 100 grams = 1 cup minus 1 tablespoon) cake flour sifted
  • 20 grams (3 tablespoons) unsweetened cocoa powder

Instructions

  • Take the eggs out from the fridge ahead of time or soak them for a few minutes in a bowl of warm water.
  • Preheat the oven to 170 degrees C (338 degrees F).
  • Butter and flour a 20 cm (8 inch) pan, or spray it with baking spray.
  • Put the eggs and sugar in the bowl of your stand mixer.
  • Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl; if it remains “sitting” on top, that means that it’s ready.
  • Sift the flour and cocoa powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon, from bottom to top.
  • Pour the batter into the prepared pan. Don’t smooth the top or bang the pan on the counter; leave it as it is!
  • Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Don’t open the oven for the first 20 minutes!)
  • Turn off the oven but leave the chocolate Italian sponge cake inside for at least 10 minutes so it can cool down slowly (put a wooden spoon in the oven door to keep it slightly open). After that, remove it from the oven, let it cool for 10 more minutes, loosen around the edges with a knife, and then flip the cake on a wire rack upside down (without the pan) to cool completely.
  • Enjoy!

Notes

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Serving: 60 g, Calories: 159 kcal, Carbohydrates: 29.8 g, Protein: 5.2 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 94 mg, Sodium: 36 mg, Fiber: 1.3 g, Sugar: 17.4 g
DID YOU MAKE THIS RECIPE?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

Do you prefer a vanilla or lemon Italian sponge cake? Give this recipe a try.

Italian sponge cake - Pan di Spagna

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189 comments on “Chocolate Italian Sponge Cake”

  1. This is amazing cake I have ever tried. So soft and very easy. Thank u.5 stars

  2. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.5 stars

  3. Yay finally a receipe that worked for me! Thank you so much. Perfect easy instructions!5 stars

  4. Exactly aseasyasapplepie
    Thank you so much5 stars

  5. This was my first time making a sponge cake (no leavening agent) so I have to leave a comment about how thrilled I am with how it turned out. Mind you, I haven’t tasted it yet but it looks and smells wonderful. I used 2 six inch tins. I thank you for your break down of ingredient quantity per tin size. Perfect! I started whipping the eggs and sugar in my stand mixer, set a timer for 20 minutes and walked away. It was just over 5 minutes into the whipping and I was amazed at how fluffy they had become but I kept whipping. At the 15 minute mark I stopped the mixer and did the “ribbon test.” I think that’s what they call it on GBBO. The mixture was falling off the whisk and sitting nicely on top of the mix in the bowl. I would have to guess that the volume was at least tripled. I gently folded in the sifted dry ingredients in about 5 increments and weighed the batter going into the tins so I was dividing as equally as possible (approx. 330g each), baked for 35 minutes and checked for doneness. I followed your instructions and they popped out of the pans perfectly. I did put parchment at the bottom though. Cake tops were flat and tomorrow they will be split and the layers decorated with whipped cream, sour cherries and ganache to make an alcohol free version of a Black Forest Torte. Beautifully simple recipe with wonderful instructions. Thank you5 stars

  6. Hi Elena,
    I have tried both recipes the chocolate sponge cake and the vanilla sponge cake.
    I have used the 7 eggs recipe I really liked how you explained the different ingredients for each pan size .
    Both cakes turned out very well light and tasty.
    I used 35 *25 *5 cm pan.
    The chocolate one raised up to the top of the pan but the vanilla due to a little mistake of mixing flour well didn’t rise up that much but still fluffy an tasty.
    Thanks for sharing this great recipe and instructions.

  7. Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friends. 5 stars

  8. Hi Elena, 
    I’m planning to make this cake, it sounds perfect for a lactose-intolerant friend. I was just wondering: can I add a hint of Creme de cassis to it? I love how it taste with chocolate, but I’m afraid it would ruin the cake’s structure. If I can, at what stage? Thanks! 

  9. Came out perfect!!5 stars

  10. Hi Elena,

    We have made the 10″ Chocolate Italian Sponge Cake today and the cake didn’t rise at all. It only rised 1″. I was sceptical how the cake can rise without the backing powder. By any chance, did you forget an ingredients in the recipe when you posted it? If not, what could have gone wrong? We followed the recipe exactly.

    Thank you,

    • Hi Josie!

      The recipe has worked very well for so many people who’ve tried it and commented on it on the blog (the chocolate cake has 175 comments, the vanilla version has 564 comments)… how can this be possible if I forgot an ingredient? :) I wonder, are you sure you followed the recipe as written? Did you beat the eggs and sugar for 15/20 minutes, until the mixture tripled in volume? Did you fold the flour and cacao GENTLY with a wooden spoon?

  11. Hi Elena,
    I used this recipe for my tiramisu cake and it came out sooooo good! Thank you so much! I am looking forward to trying more of your recipes now.

  12. Oh my gosh! This is the best and simplest chocolate sponge cake in the world! Thank you so much for your recipe! It turns out beautifully!

    I have tried other recipes before and none could remotely compare with yours! Yours is simply the best!5 stars

  13. Hi Elena, I made your cake for a friend’s son’s birthday party. Filled it with chocolate ganache and chocolate mousse. Did a chocolate mousse frosting and a chocolate cage. Turned out really well.
    The sponge was absolutely beautiful. Super light and airy.
    Thank you for your fabulous recipe.

  14. Hi Elena, I’m about to bake your cake and I was wo dering how much all purpose flour I need for a 22cm tin? Thank you

  15. Perfect excellent  cake recipe thank you

  16. Hi, I baked the cake, it came out so good yummy my kid’s love it, thanks for the recipe5 stars

  17. sorry to ask – but can I confirm – when you say cake flour – do you mean what we (UK) call self-raising flour so it has the raising agent in it?

  18. Elena
    I was going to use 11×15″ pan for black forest cake. What ratios should I use?

    • Hi Cate!

      You can use: 13 eggs, 390 grams (2 cups minus 1 tablespoon) granulated sugar, 320 grams (3 cups minus 1 tablespoon) cake flour, 70 grams (2/3 cup plus 1/2 tablespoon) unsweetened cocoa powder.
      Baking time will be longer, please check the cake after 45/50 minutes.
      Happy baking! :)

  19. Can I double the quantity and use a 9×13 pan to bake it?

    • For a 9×13 pan, you can use 9 eggs, 270 grams (1 1/3 cup) granulated sugar, 220 grams (1 3/4 cup + 1 tablespoon) flour, 50 grams (1/2 cup) unsweetened cocoa powder.

  20. Lol! Hi Elena – I meant to say cornstarch. Thanks for the reply! Today is tge dsy I try again. Will let you know how it comes out!
    Jenn

  21. Also forgot to mention, I didn’t have cake flour so I looked up a substitute for all purpose flour & replaced 2-3 tablespoons of flour for baking powder.  I was wondering if this could cause an issue.

    • Hi Jenn!
      – As your pan is 9.5-inch I suggest you use the recipe for a 9-inch pan
      – the egg mixture is not supposed to get stiff but fluffy and pale yellow
      – If you don’t have cake flour, you can make it at home using all-purpose flour + corn starch, not baking powder.

  22. I was so excited to make this as a rookie baker but feel like it was an epic fail. I’m determined to try it again. The measurements adjust for a different size pan but my pan size fell in the middle of the adjustments. I have a 9.5 inch pan but the ratio changes are for 9 or 10 inch pan. I went up to the ratio for a 10 inch. Not sure why but my eggs never got stiff after whipping for 25 minutes & the cake didn’t get fluffy. It dried out on the bottom.  Any suggestions.

  23. Hi there. Thanks for the recipe. Was wondering if I could split it into 2 pans to bake them into 2 layers? If so, how long would you recommend the bake time to be?

  24. For chocolate pan di spagna could you tell me amount of ingredients i would need for 12″pan and baking time please. Could i also add more cocoa power to make it more chocolatey, if so how much would be a good amount? Many thanks5 stars

    • You will need 9 eggs, 220 grams cake flour (2 cups), 50 grams (1/2 cup) unsweetened cocoa powder, 270 grams (1 1/3 cup) sugar.
      If you use all-purpose flour, 220 grams = 1 3/4 cup + 1 tablespoon

      Baking time should be 5/10 minutes more (it depends on your oven). After 40 minutes you can check with a skewer if it’s ready or needs more time.

      You can use more cocoa powder if you wish. Just replace some flour with the cocoa powder. For example: if you add 1 tablespoon of cocoa powder, remove 1 tablespoon of flour.

      Happy Baking! :)

  25. Hi Elina!
    Thank you for the amazing recipe!, i made the recipe for a birthday cake, but i end up having a cake with 5cm height, is that right? and is it enough for a birthday cake with fondant layer or should i bake more?
    Thank You! 

    my pan size id 10inch5 stars

  26. Hi Elena. I used the recipe for 9 inch ( reduced sugar to 100g).t But it only managed to fill half of a 7inchx 2 inch pan.
    & the cake didn’t seem to have such thickness like yours.
    The texture is slightly chewy. Not spongy enough.
    May I know what is the possible mistake?
    Could it be the reduced sugar?
    Or I over folded it ? ( it took me almost 30minutes to fold in all the flour, little by little)
    Looking forward to your advice. Thank you.

    • Hi Nik! If you reduce the sugar from 150 to 100, you will not have the same result. :)

      • Thanks Elina. I tried to reduce sugar as My family doesn’t take too sweet stuff. I will give it a try again!
        Btw, is there any folding technique I should look into? As the flour seems hard to blend in to the egg mixture. I notice the mixture’s airy texture is gone during my folding (30+ minutes in total). Appreciate your advice. Thanks!

      • It shouldn’t take 30 minutes to fold in the flour. Sift a couple of tablespoons of flour on the batter, and fold it in using this technique
        I hope this helps :)

  27. Hello, when you say beating the eggs, you mean without separating whites from yolks?
    Thanks

  28. I’d like to use this recipe as the base for my Black Forest cake, do you think it will work? Thx for the advice.

  29. Hi Elena, I’d like to use this recipe for a Swiss roll cake and was wondering if you knew how to make it in a 13”x20” or a 14.5”x10.5” roll pan?

  30. Hi Elena,, my family is intolerance gluten.. can I do the cake with cornflour?.. once I tried with rice flour but with other recipe and it came out dry. I wanna make cake for my daughter birthday soon and i want other kids to enjoy the cake gluten free which is like a normal cake. Thank you Elena…

    • Hi Sukma! I tried this cake with gluten-free flour and it came out perfect. Please keep in mind that this cake is not moist. You should brush each layer with a simple syrup or juice and then fill it.

  31. Hi Elena 
    My cake turned out to be simply awesome..thanks for the lovely recipe.

    5 stars

  32. Hi..Elena…can I use this recipe for sheet cake?

  33. Hello Elena. Will this sponge cake fall apart if I try and split the baked cake into 3 layers?? I was thinking of making a chocolate cannoli cake with it.

    • Hi Joann! It’s better if you prepare it the day before. Let it cool, wrap it in clingfilm and store it in the fridge. This way it will be much easier to cut it into layers

  34. i made this recipe and the pplain sponge and they turned out awsome.i made two cakes.so one vanilla and one chocolate.one of the chocolate cake didnt rise because i overbeat the flour i think….but then i made fluffy ones!!!!and elena is awsome.she responded me many times till i get the recipe right.she is awsome.and the sponges were awsome with some simple syrup.everyone loved the cake.!!!!thanks5 stars

  35. I tried this recipe a few days ago. I used 6 eggs for a 9 inch measurement because i felt my eggs were small. They were 50g each. I also added vanilla extract just to tone down the smell of the egg. The cake came out great … it braised very well and it has a great texture. Nice and fluffy . This is going to be my go to chocolate spinge. I will also try the lemon version which i saw in this website as well .

  36. Hello Elena .. i would like to try this recipe but i have 2 quick questions. How well does the cake rise ? I am asking because i have one recipe which calls for 9 eggs ,57g butter 150g sugar and 125 g flour and 25g cocoa powdwer but it does not rise at all . I have read that the cake is in the dry side so my other question is do u think adding a little butter will make the cake a bit moist ? Or that would ruin the whole recipe ?

    • Hi Yemuraki! This cake rises quite well if you follow the instructions and beat the eggs+sugar long enough.
      I wouldn’t add butter… it will become a completely different recipe!
      Please let me know how it goes :)

  37. Im planning on making this for a family gathering, and was wondering if this cake recipe is dry at all. Or would you think it’s necessary to use a simple syrup?5 stars

  38. Hi, this cake looks amazing ! I am going to try making it but do you think it freezes well ? 

  39. Hi! I forgot to thank you for this amazing recipe, I did a wedding cake with two kinds of ganache. The first tier (30 cm sponge) with liquor ganache and the second one (24 cm) with mint chocolate ganache. It was delicious! thank you so much :)

  40. what if the eggs are room temperature do i still have to put them in warm water

  41. hey i was just wondering if these conversions for the 9 inch pan are correct:

    1 cup of sugar
    1 cup cake flour
    1/4 cup of unsweetened cocoa powder
    can you let me know if these don’t seem right
    thank you

  42. Amazing! I’ll give it a try :)5 stars

  43. I am also using this for the sponge in a blackforest cake. The texture is just heavenly. It is exactly what i was looking for. Also, many “authentic ” blackforest recipes call for shortening in the sponge. That seemed far from authentic considering the cake dates back at least 150 years. Your recipe is perfect. This is my go to chocolate sponge from now on.5 stars

  44. This looks amazing for my daughter’s birthday. What would you do for high altitude adjustments? We live at 5,000 feet.

  45. Hi!
    Does the cooking time change when using a 6 inch pan?5 stars

  46. The cake was good but the cooking time ’40 minutes’ is far too much and my cake burnt.I had to cut all around the cake

  47. Would it be possible to use this recipe for a Swiss roll? if so what would the baking time be, at what temperature and how much batter?

    Thanks!

  48. I’ve been looking for a moist sponge cake recipe. Will this cake come out moist? If not do you have one?

  49. I am excited to make this cake for my grandson’s 3rd birthday! Will definitely let you know how it turns out. I am using a 9” round pan. Can you please give me the measurements for sugar, flour and cocoa powder in non-metrics system (cups, tbsp, tsp)? Thank you!

  50. Hi Elena,

    I’m looking for a good sponge cake recipe to make a buche de noel with. Which measurements do you recommend if I will be baking this on a 53 by 38 cm baking sheet. Thank you!5 stars

    • Hi Kim! You will need: 6 eggs, 120 grams (1 cup) flour, 180 grams (3/4 cup plus 2 1/2 tablespoons) granulated sugar, 1 teaspoon vanilla extract.
      Bake at 220 degrees C (428 degrees F) for 6-7 minutes. Here you can find the step by step (it’s in Italian but just look at the pictures)
      I hope this helps :)

  51. Hi, I am going to attempt to make my son’s birthday cake. It will be a 10 inch square Mickey mouse cake. Would this be a good recipe and how many do you think I would need to make for this cake? https://pinterest.com/pin/471822498437771662/?source_app=android

    • Hi Felicia! You will need : 8 eggs, 195 grams (1 1/2 cup + 1 1/2 tablespoon) flour, 45 grams (1/2 cup minus 1 tablespoon) unsweetened cocoa powder, 240 grams sugar (1¼ cup minus 1 tablespoon ).
      Please let me know how it goes :)

      • Thank you for your reply. His birthday party is the 21st. I will let you know how it goes. Do you think I could do 2 layers and put chocolate ganache in the middle and it still be ok. I also plan to use molded chocolate instead of fondant.

      • You can even make 3 layers. Just make sure that you prepare the cake the day before so it’s easier to cut it (wrap it in cling film and keep it in the fridge). I can’t wait to see the result :)

  52. ciao Moya,

    Would it be possible to use this recipe for a 3 tier cake with pie pudding creme in the middle ?
    I also need to cover it with frosting (birthday cake) on the outside.

    Grazie mille !
    Daniele5 stars

  53. Hi Elena

    I made this today, it rose wonderfully and is so nice and even on top, only thing is it didn’t get the height like the cake in your picture, is that a 6″ or 8″ pan? I used an 8″ and it looked a bit flat in comparison, so ended up making another cake to get more height for a birthday cake. Planning to fill it with whipped dark choc ganache and cherry jam. :D

    Thanks!
    Vanessa

  54. What a great recipe! I really appreciated the details on the eyes. When I weighed my large eggs they were 60 g and I adjusted the quantities per your instructions. My first cake was a ‘tester’served with some home made vanilla bean ice cream and a strawberry compote. I intend to make a black forest cake with this recipe soon!
    Cheers!5 stars

  55. Thank you for this delicious recipe! I made a cake with your recipe and it turned out very nice, fluffy and not to sweet (which I liked) ! The only thing I added was a teaspoon of baking powder to the mixture as I used white flour instead of cake flour which I suppose comes with a batter raising ingredient. I used the cake it in two layers and filled it and topped it with cane syrup and topped with a mix of crumbled toasted, cinnamon powder. peanuts, apple, chocolate powder, and some sweet flour made of graham crackers. It is just delicious!!!!!!5 stars

  56. 70 grams with the shell or without shell?

  57. Hi! Can i use 4 normal egg whites and 3 yolks instead of using 3 extra large eggs?

  58. Hi, I want to use this recipe to make a 4 layer cake, I have 2 26cm tins so I want to bake 2 cakes and cut each in half. Can I just split the 7 eggs mix between the tins or should I increase the amount?

    • Hi Sarah! For 2 26 cm tins you have to double the ingredients. You can also use 6 eggs, if you just want to cut the cake in half…but still double ingredients for 2 tins. Let me know how it goes :)

  59. What is your recipe for syrup for this cake?

  60. Hi. I have a rectangular baking tray 30cmx22cm and height is 4 cm
    Would it be possible to tell me the measures to fit this tray,
    I want to use it fit my daughter birthday
    Thanks a lot

    • Hi Dalia!
      For a 30×22 cm pan you will need:
      9 eggs, 270 grams sugar (2 1/3 cup sugar), 220 grams (2 cups) cake flour, 50 grams (1/2 cup minus 1 tablespoon) cocoa powder. I think it’s better that you line your pan with parchment paper ( Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan. Then line the sides of the pan with parchment paper so that it creates a collar that sits 1 to 2-inches above the pan. Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks.)
      Let me know how it goes! :)

  61. can i covered it with fondant or not ??

  62. Elena, I’ll be more careful next time. I’ll let you know how it turns out. Thank you very much. Pete5 stars

  63. Hi Elena, This is my first attempt at making a cake, ever. My cake tastes wonderful, but it did not rise very much (1 3/4″); It is very dense. I used a 8 x 4 pan, weighed all the ingredients, beat the batter for 15 minutes, (it appeared to me as you described), and baked it for 40 minutes without opening the oven door. My toothpick came out clean when I tested it. I plan to try it again next week. It was over 80 degrees Fahrenheit in my kitchen today. Also, my extra large eggs only weigh 60 grams each. Any idea what I may have done wrong? Thank you in advance for your wonderful recipe and your help.5 stars

    • Hi Pete! How many eggs did you use?

      • Ellena, I used four extra large eggs, but each one was only 60 grams. My eggs were at room temperature. Also, I used cake flour, as you recommended. Should I add part of another egg to bring the total to 280 grams for an 8 x 4 pan? I did clean the bowl and whisk with vinegar (and dried) to make sure there was no fat in there. Thank you for your quick response.5 stars

      • Maybe you deflated the eggs when you incorporated the flour.
        Please let me know if you try again.

  64. Hi
    I dont have cake flour just regular flour. Should i add baking powder? If so, how much?5 stars

  65. Hello
    Iloke it to much iwand to do it for my son BR.
    I have pan 25cm. What ingreediens come with it plz?

    • Hi Yara!

      For a 25 cm pan you will need: 6 extra large eggs, 180 grams (3/4 cup + 2 1/2 tablespoons) granulated sugar, 145 flour(1 1/4 cup minus 1/2 tablespoon), 35 grams (1/3 cup) unsweetened cocoa powder.

      Baking time should be the same as the recipe. Let me know how it goes :)

  66. Hi Elena,

    Very impressive cake! :) How come the top is so very flat? I just made a sponge cake (following a recipe that calls for eggs, buttermilk, baking powder, regular flour, sugar and chocolate powder) and the result was absolutely nothing like yours.

    I understand that the height of a sponge depends on how well the eggs and sugar are beaten, but what causes most other sponges to develop a domed top?

    Also, would I ruin this recipe by adding more chocolate powder? We really like dark chocolate cakes.

    Many thanks,

    Emma5 stars

    • Hi Emma!
      If you want to increase the amount of chocolate powder, decrease the flour.

      The top is very flat because you flip the cake on a wired rack upside down (so the domed top becomes the bottom of the cake) :)

  67. Thank you for recipe. Easy to make. Perfect texture and flavour. Also great idea for info in diffrent sizes of cake5 stars

  68. Hi Elena! I am happy I found this recipe, this was my first experiment of a sponge with no butter! It turned out great! I only needed one thin layer for my cake so I used the 3-eggs proportion recipe in a 9 inch pan. Like I said, I was generally happy with the result – the only thing, I found it a bit too dry and less “fluffy, soft’ than I expected… Was that because I did not adjust the cooking time? I baked exactly 40 mins at 340F… anything else I might have done wrong? Or is it a normal result when one does not use butter? Should I have moisted it with some syrup?5 stars

  69. Hello! I found your recipe and it looks absolutely delicious. I do have a question my oven does not go to 338 degrees F the closest I can get my oven to that tempurture it 340 degrees will I need to adjust the cooking time? I am really looking forward to making this and I want it to come out looking as perfect as yours does.

    • Hi Anna! 340 degrees F is perfect, you don’t have to make any adjustments. Let me know how it goes and if you have any questions I am happy to help (you can leave a comment or send me an email) :)

  70. Hi…you ve explained the techniques so beautifully,am happy I could finally make this awesome cake …am your newest follower …I think this is the best writeup on this cake I have came across ever even better than any video tutorial ..thank you very much !!! Appreciate it so much ..good day!5 stars

  71. I’m a new baker from Kenya and I love your recipes!!!It’s my go to sponge cake recipe and it’s easy to make.good work!!5 stars

  72. Hi Elana this Samia ,I had tryed the sponge cake before but I added baking powder ,little bit baking soda &I add One table spoon coconut powder .After I whisked the eggs with sugar perfect .I start to fold the flour mix gradually the batter deflate &became very thick .The ingredient were 5eggs,half cup granulated sugar &done cub flour .What was the cause Ed the deflation ………your opinion is very much appreciated……thanks

    • Hi Samia! I have no idea why that happened as you didn’t follow my recipe. You added extra ingredients (baking powder, baking soda, coconut powder) you put less sugar (1/2 cup instead of 3/4 cup) less flour… it’s a completely different recipe. :)

  73. Hey,

    I somehow didn’t read properly and measured my cocoa and sugar together, so now I have all the dry stuff together… and ideas of what I could make with it?

    I started over to do this cake this time, but now I have another mix to use up haha5 stars

  74. Hey Elena,

    Glad I found this post. I’ve got the cake baking right now. I ran across this looking for a lighter sponge cake than the one I use for my black forest (the recipe i have is delish but dense for a sponge cake and includes quite a bit of butter). My brother requested a choco-raspberry cake for his birthday and since it’ll be partnering a dark choco-stout cake (my dad shares the birthday), I wanted a really light chocolate cake. Boy did that turn out to be hard to find! But this came together beautifully, and I’m using it as the base for a raspberry-mousse layer cake tomorrow.

    Thank you!5 stars

  75. Hi,I just saw this post and I’m already trying it. I have soft wheat flour now which I’m using…fingers crossed….hopefully it will turn out great.
    Ps…I like the fact that you have recipies /measurements for other pans. That’s so cool and thoughtful.

  76. Hi I’m interested in cooking this cake for a function using an oblobg tin roughly 33cm x 24cm x 5cm. Are you able to give me the break down of ingredients and cooking times. Thanks5 stars

    • Hi, Kelly! You will need: 10 eggs, 300 grams (1 1/2 cup) granulated sugar, 240 grams (2 cups+ 1 1/2 tablespoon) cake flour, 60 grams (1/2 cup) unsweetened cocoa powder.
      Baking time will be slightly longer, check it after 45 minutes.

  77. Hi! I want to make this for my daughter’s birthday (looks scrumptious!). Can the extra large eggs be substituted with large ones? How many would I need for a 12-inch, 9×13 cake? Thanks so much!

    • Hi Linda!
      For a 12-inch cake, you will need 9 eggs. Each egg should weight approximately 70 grams/2.46 ounces with the shell. If you don’t have a scale, I am sure that large eggs will work just fine. So you will need: 9 eggs, 270 grams (1 1/3 cup) granulated sugar, 220 grams cake flour (2 cups minus 1/2 tablespoon) or 1 3/4 cup + 1 tablespoon all-purpose flour, 50 grams (6 1/2 tablespoons) unsweetened cocoa powder.
      The baking time will be longer, check it after 45 minutes.

      Let me know how it goes! :)

  78. could we substitute sugar for date paste?

  79. Hi just wondering if that temperature is for a fan forced oven or normal

  80. This cake looks so tall.
    Do you use a double deep pan?

  81. Hi Elena,
    I have been looking for a base cake and I want to experiment in making a chocolate mango mousse cupcake. Do you think this will work? Your opinion is very much appreciated. Thank you

    Joyce5 stars

  82. Hi Elena, This cake looks perfect! if I wanted to make a mocha cake, could I add instant espresso powder. If so how much? Thanks so much.

  83. Hi,
    Can you torte this cake? If sp, do you think it would hold up making it 3 layers? I need height but not necessarily more cake. I was going to use a buttercream for filling.

    Thanks

    • Hi, Patti! For better results, cut the sponge cake when is cold. It’s better if you prepare it the day before, wrap it in cling film and leave it in the fridge overnight.

  84. Hi, Lucy! The temperature is fine…. next time check if it’s ready after 35 minutes as every oven is different.
    Did you just eat it plain or did you soak it? Keep in mind that it’s not a moist cake, it’s supposed to be a little bit dry.
    Let me know how it goes next time :)

  85. Hi! I just made it; it’s still in the oven. Yours looks so perfectly flat and great. Just peeped into the oven and mine looked slighty domed. Did you trim it?

  86. Hello Elena, thanks for very detailed recipe and all the tips. The cake came out very spongy and light. I did lemon curd icing garnished with roasted almonds for my twin daughters’ birthday! But I added 1/2 tsp baking powder and 1-1/2 oz melted butter buttert to your recipe. Everyone loved it. Wish I could post a picture of the cake.5 stars

  87. Can I use a springform pan or the one I’m using for angel cake ?
    I only have small cake pan 1,5 inch…

    Thanks!

  88. It doesn´t need butter or oil?5 stars

  89. Hi Elena! I followed your recipe to serve as the chocolate layers of my black forest cake and it turned out wonderfully, so thank you for sharing your recipe! If you like you can see how I used it here: https://foodscrabble.wordpress.com/2016/01/16/black-forest-cake-version-ii/ It will be my go-to recipe to use now ^^ I’ve been looking for a recipe for a while now that doesn’t use butter for the sponge but still gives me a lovely chocolate flavour and your recipe has been the best! Thank you again.

  90. Simply gorgeous, what a beautiful Italian cake you have you have made. I would love to try this recipe.

  91. What a perfect looking sponge cake. Love that you gave the recipes for different sized cake pans too. Beautiful photography :)

      • Would this work for a tres Leches cake in a 9 x 13 pan?

      • Hi, Sherry! You can use the ingredients for a 12 inch round pan (9 extra large eggs, 220 grams (2 cups minus 1/2 tablespoon) cake flour (if you use all-purpose flour 220 grams = 1 3/4 cup plus 1 tablespoon), 50 grams ( 6 1/2 tablespoons) cocoa powder, 270 grams (1 1/3 cup) granulated sugar.
        The baking time will be longer, check it after 45 minutes. :)