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Chocolate Sponge Cake
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Have eggs at room temperature
3/4 cup sifted flour
1/4 cup cocoa
3 tbl. water
1 tbl. lemon juice
1/2 tsp. salt
3/4 cup sugar
5 eggs, separated
Sift together flour and cocoa. Combine water and lemon juice, salt and sugar. Beat 5 egg yolks until thick and light. Fold dry ingredients, one third at a time into egg yolk mixture gently, but thoroughly.
Beat 5 egg whites until soft peaks form. Fold carefully into batter with a wire whisk. Pour batter into a 9 inch ungreased tube pan.
Bake at 325 degrees for 35-40 minutes.
Top with a chocolate glaze.
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