Chocolate Sponge Cake with Whipped Cream Filling

This light and airy chocolate sponge cake with fluffy whipped cream filling is perfect for any celebration or as an everyday treat.

Ingredients:

For the Chocolate Sponge Cake:

• 4 large eggs, separated
• ¾ cup (150g) granulated sugar, divided
• ½ cup (60g) all-purpose flour
• ¼ cup (30g) unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp (30ml) whole milk
• 2 tbsp (30ml) vegetable oil
• 1 tsp vanilla extract

For the Whipped Cream Filling:

• 1 ½ cups (360ml) heavy whipping cream, chilled
• 3 tbsp (30g) powdered sugar
• 1 tsp vanilla extract

Optional Garnishes:

• Cocoa powder or powdered sugar for dusting
• Chocolate shavings or fresh berries

Instructions:

Step 1: Prepare the Sponge Cake Batter

1. Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper (do not grease the sides).
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat egg yolks with ½ cup of sugar until pale and thick. Add milk, oil, and vanilla extract, mixing until smooth.
4. Gradually sift the dry ingredients into the yolk mixture and fold until combined.
5. In a separate clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.
6. Gently fold the egg whites into the yolk batter in three additions, being careful not to deflate the mixture.

Step 2: Bake the Cake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Bake for 20-25 minutes, or until the cake springs back when lightly pressed, and a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then run a knife along the edges and invert onto a wire rack to cool completely.

Step 3: Make the Whipped Cream Filling

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Assemble the Cake

1. Once the cake is completely cool, slice it horizontally into two even layers using a serrated knife.
2. Spread a thick layer of whipped cream on the bottom layer, then place the top layer of cake over it.
3. Spread or pipe additional whipped cream on top if desired.

Step 5: Decorate and Serve

1. Dust the top of the cake with cocoa powder or powdered sugar. Garnish with chocolate shavings or fresh berries for an elegant touch.
2. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Tips:

• Use room-temperature eggs for a fluffier sponge.
• Handle the egg whites gently to maintain the cake’s light texture.
• For an extra flavor boost, brush the cake layers with a syrup made from equal parts sugar and water or coffee.

Enjoy your Chocolate Sponge Cake with Whipped Cream Filling—a dessert that’s light, luscious, and irresistible!