Basic Chocolate Sponge Cake - No Butter Sponge Cake
Recipe type: Cakes, Dessert, Low fat sponge cake
RecipeCuisine: International cuisine, general cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 12 -14 servinsg
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 4 eggs (yolks and whites separated)
  • 150 gms flour
  • 150 gms brown sugar / sugar ( i used organic sugar)
  • 1 tbsp corn flour
  • 1 t/s salt
  • 1 t/s baking powder
  • 1 tbsp dark cocoa powder + 1 tbsp hot boiling water
  • 1 tbsp vanilla extract Or essence
How to make the recipe?
  1. Preheat oven at 170°C exactly ten minutes before baking. Grease a round pan with parchment Or butter paper at the bottom.
  2. Sift the flour, baking powder, cocoa powder, salt and cornflour. Place them aside.
  3. Separate the egg yolks and whites. Place the yolks and whites in separate mixing bowls.
  4. Add half sugar to the yolks. Take an electric beater and beat on high speed until they are light, fluffy and creamy.
  5. Now beat the egg whites with the rest of sugar on high speed until soft peaks are formed.
  6. Fold sifted dry ingredients into batches of three into yolk-sugar mixture. Also add vanilla extract.
  7. Lastly fold the beaten egg whites gently into the mixture. Please don't over-mix it else the result would be stiff cake.
  8. Pour the batter gently over the greased, lined pan. Bake at 170°C for 30-35 mins Or until skewer comes out clean from the center-bottom of the cake.
  9. Allow the cake to cool down for 5-7 mins. Gently unmould the cake remove the parchment paper. Dust some cocoa powder and icing sugar over the cake.
  10. Serve cake hot Or chilled with some hersheys chocolate sauce.
Calories calculated per serving
Nutrition Information
Calories: 328 g Fat: 18.5 g Saturated fat: 5.9 g Carbohydrates: 11.6 g Sugar: 3.1 g Sodium: 23504 mg Fiber: 2.3 g Protein: 23.7 g Cholesterol: 655 mg
Recipe by Flavors of Mumbai at