Perfect Chocolate Sponge Cake

It's moist and light, with an airy texture! Here is the classic Chocolate Sponge Cake recipe you must try!

Ingredients:

• 4 eggs, large, room temperature

• ⅛ tsp salt

• ¾ cup granulated sugar

• 2 Tbsp unsalted butter, melted

• ¾ cup all-purpose flour, sifted

• ¼ cup cocoa powder sifted

• 1 ½ tsp baking powder

Method:

1. Sift the ¾ cup flour, ¼ cup cocoa powder, and [adjustable] 1 ½ tsp baking powder together. Melt 2 [/adjustable] Tbsp of butter.

2. For easy cleanup and removal of the cake, line the baking pan with foil and spray with nonstick spray.

3. Whisk the eggs until foamy, then add the sugar and continue whipping for about 15 minutes.

4. Add the flour mixture in halves and fold it in carefully. Next, add the butter and fold it until completely incorporated.

5. For this amount of batter, you can either use one baking pan and then split the 2-inch tall baked cake into two 1-inch tall layers later, or you can bake it in two separate cake pans at the same time which will give you two separate 5cm tall cake layers.

6. Pour the batter into the baking pan and swirl the pan quickly back and forth a couple of times to even out the batter.

7. Bake in a preheated to 175°C oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.

8. Cool: Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 5 minutes before removing it.