Sponge cake is the basic cake for birthday cake. You may add ingredients with different flavours to the sponge cake batter to create sponge cakes with different flavours, such as Vanilla Sponge Cake, Pandan Sponge Cake, Orange Sponge Cake, etc. This recipe has cocoa powder added to create sponge cake with chocolate flavour.



Chocolate Sponge Cake | MyKitchen101en


  • 4 egg yolks (grade A/size: L, room temperature)
  • 1/8 tsp fine salt
  • 50 g fine sugar (about 1/4 cup)
  • 50 g corn oil (or other vegetable oil)(about 1/4 cup)
  • 70 ml milk (about 1/4 cup + 2/3 tbsps.)
  • 100 g cake flour (about 1 cup)
  • 20 g cocoa powder (about 3 tbsps)
  • 1 tsp baking powder
  • 1/8 tsp baking soda/sodium bicarbonate

Ingredients for meringue:

  • 4 egg whites (grade A/size: L, room temperature)
  • 1/4 tsp cream of tartar
  • 60 g fine sugar (about 1/4 cup + 2 tsps.)


1 Coat 9-inch/23-cm round baking pan with oil, then line with parchment paper.


2 Add in a tray of water, about 2 cups in the oven (to increase the humidity which helps cake bake evenly), then preheat oven to 160°C/320°F.

3 Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold), do not over whip. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

4 Combine egg yolks, salt and sugar, beat until thick. Add in corn oil, beat until combined. Add in milk, mix well.


5 Sift together cake flour, cocoa powder, baking powder and baking soda, then sift again into egg yolk mixture, mix until just combined.

6 Add meringue to batter in 3 batches, mix gently using a balloon whisk.

7 Fold gently with spatula until well mixed, then tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

8 Pour batter into baking pan, tap baking pan again for a few times.

9 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.)

10 Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).

11 Unmould the cake and set aside on wire rack until completely cooled.