Chocolate Sponge Cake

Chocolate Sponge Cake

Chocolate Sponge Cake might be a good recipe to expand your dessert recipe box. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 2186 calories, 57g of protein, and 9g of fat per serving. This recipe serves 1 and costs $4.52 per serving. 4 people have tried and liked this recipe. If you have superfine sugar, flour, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 84%, this dish is spectacular. Chocolate Sponge Cake, Chocolate Sponge Cake, and Chocolate Sponge Cake are very similar to this recipe.

2 cups superfine sugar
1 cup red quinoa
superfine sugar
3/4 cup all-purpose flour
1 cup red quinoa
wheat flour
1/2 cup cocoa
1 cup red quinoa
cacao powder
12 egg whites
1 cup red quinoa
egg whites

1 teaspoon cream of tartar
1 cup red quinoa
cream of tartar
1 teaspoon vanilla
1 cup red quinoa


  • Step 1 : Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
  • Step 2 : Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form.
  • Step 3 : Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time.
  • Step 4 : Spoon into an ungreased 10" tube pan with removable bottom.
  • Step 5 : Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.
  • This recipe is vegetarian. Vegetarian
  • This recipe is dairy-free. Dairy-free