Recipe: Chocolate Sponge Cake

What you'll need: 3 Eggs 170g of Self-Raising Flour 170g Caster Sugar 170g of Unsalted Butter 1 table spoon of Cocoa Powder (I ...




What you'll need:

  • 3 Eggs
  • 170g of Self-Raising Flour
  • 170g Caster Sugar
  • 170g of Unsalted Butter
  • 1 table spoon of Cocoa Powder (I used Van Houten Cocoa Powder)
  • Fruits of your choice! Peach, lychee, berries etc.
  • Bottled Whip Cream






  1. Whisk butter and sugar together till it's light and fluffy (Main Mixture).
  2. Beat the 3 eggs in a bowl then add in bit by bit into the main mixture.
  3. Make sure that the main mixture has been mixed really well with each bit of egg mixture you add in!
  4. Pour that 1 table spoon of Cocoa Powder into the Flour mixture.
  5. Preheat the oven at 170°C.
  6. Align the baking paper in the baking tin properly if you want the sides of your cake to look good!
  7. Sieve the flour and fold it into the main mixture till it's well mixed.
  8. Pour the mixture into the baking tin and you're ready to send it into the oven!

Bake it for around 30 to 40 minutes depending on your oven.
Keep an eye on your cake if you're not sure how long it takes to be fully baked!






I ate a slice and left the rest it in the fridge to preserve it.
In the end, the cake turned out to be somewhat near biscuit texture *frowns*
My advice is to leave it in the oven instead of keeping it in the fridge.
Or maybe you can try to reheat/ re-bake it before eating?

In any case, bon appetite!

You Might Also Like

0 letters

@jacquelynedna