Chocolate Sponge Cake German Style
Indulge in the rich, airy perfection of Chocolate Sponge Cake German Style—an elegant dessert that combines delicate textures with deep chocolate flavor. This classic German recipe achieves its signature lightness by whipping egg whites to stiff peaks and folding them into a fluffy yolk mixture, creating a sponge that's both soft and perfectly balanced. Made with simple pantry staples like cocoa powder, all-purpose flour, and cornstarch, this cake boasts a velvety crumb without the need for butter or oil. Ideal for layering into elaborate tortes or enjoyed on its own with a dusting of powdered sugar, this versatile cake is a must-try for chocolate lovers and baking enthusiasts alike. Perfect for birthdays, holidays, or any sweet occasion, this recipe is as timeless as it is impressive.
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Recipe Information
Ingredients
- 100 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 20 grams Cornstarch
- 5 large Eggs
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 10 grams Unsalted butter (for greasing)
- 10 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23 cm) springform pan with unsalted butter. Line the bottom with parchment paper for easy removal.
In a mixing bowl, sift together the flour, cocoa powder, and cornstarch. Set aside.
Separate the eggs into two large bowls: yolks in one bowl and whites in another.
Using a hand mixer or stand mixer, beat the egg yolks with 100 grams of the granulated sugar until the mixture becomes pale, thick, and creamy. Mix in the vanilla extract.
Clean the beaters thoroughly, then whip the egg whites with a pinch of salt. Gradually add the remaining 50 grams of sugar and continue beating until stiff peaks form.
Carefully fold the whipped egg whites into the yolk mixture in three batches. Use a spatula and fold gently to avoid deflating the mixture.
Sift the flour, cocoa, and cornstarch mixture over the egg mixture in two additions. Gently fold these dry ingredients in until just combined, being cautious not to overmix.
Pour the batter into the prepared springform pan and smooth the surface with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges, then release the springform and transfer the cake to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving or use as a base for layered cakes.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 162.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 193 mg | 15% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
