Hi, Has anyone got a recipe for a chocolate sponge cake. Thanks?

4 egg whites


1/4 teaspoon cream of tartar


1/4 teaspoon salt


1/3 cup sugar


2 egg yolks


1 teaspoon vanilla


1/4 cup all-purpose flour


1/4 cup cocoa





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Line an 8 inch square or round cake pan with waxed paper.


Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.


Beat in sugar gradually, continue beating until stiff peaks form.


Beat in egg yolks and vanilla.


Combine flour and cocoa and fold lightly into egg mixture.


Spread batter in prepared pan.


Bake in 400 degree oven 10 minutes or until cake springs back when lightly touched.


Loosen sides with a sharp knife.


Turn out immediately onto a paper towel lined cake rack to cool.Hi, Has anyone got a recipe for a chocolate sponge cake. Thanks?
no i dont but try http://cooks.comHi, Has anyone got a recipe for a chocolate sponge cake. Thanks?
Microwave method.


Equal quantities of flour, butter and sugar in a mixer, add couple of eggs, some baking powder, pinch of salt and drinking chocolate powder.


All well mixed together, put into bowl and microwave for several minutes, full strength, keeping your eye on it till it looks cooked through. (It will expand considerably during cooking, so make sure you use a big enough bowl.)


Check it's cooked through by inserting a knife vertically at the centre. If the knife comes out clean, it's done.


Turn out onto a plate.
Just go on www.bbc.co.uk/food/recipes.








Hope this helps.
Yes I do - a wonderful recipe, deep rich chocolate and a moist sponge and it is practically foolproof.
Chocolate Sponge Cake:





1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar





6 large eggs, separated





1/2 teaspoon pure vanilla extract





4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces





3/4 teaspoon cream of tartar





Dutch-processed cocoa powder or powdered sugar for dusting





Chocolate Whipped Cream:





1 cup (240 ml) heavy whipping cream





1/2 teaspoon pure vanilla extract





3 tablespoon (40 grams) granulated white sugar





1 1/2 tablespoons cocoa powder (I use Dutch-processed)





Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.





While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).





Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.





In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.





In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.





Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.





Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.





Once the cake has cooled, spread with the chocolate whipped cream and gently roll the cake, peeling off the parchment paper as you roll.





Can be stored in the refrigerator for up to five days.