Chiffon chocolate sponge cake
Sponge cakes are very common in Europe. In Ukraine we call them Biskvit/Buscuit. The main difference from the regular American cakes is that they are lighter, less sweet and leavened with eggs, but still stable, firm and can be moist (depends on the kind). They are used as the base for many different kinds of cakes.
INGREDIENTS
All ingredients should be at room temperature.
5 eggs
200g sugar
100g milk
75g olive oil /vegetable oil without smell
160g sifted flour
30g dark dutch cocoa (processed with alkali)
10g baking powder
PREPARATION
1. Warm up oven to 160C|320F.
2. Start beating eggs at medium speed.
3. When you start seeing the first bubbles add sugar gradually.
4. Rise up speed and beat eggs until they triple in size and have pale and fluffy consistency. It can take 10-15 minutes, depending on your mixer.
5. Add milk and olive oil and mix everything on the lowest speed.
6. Then add all of the dry ingredients ( mix them all together in a separate bowl) and mix gently on low speed or with spatula.
7. Transfer cake batter in the cake ring and bake for about 40 minutes or until dry stick.
(after about 35-40 minutes start checking on the cake, baking time will depend on the cake ring size and oven. I usually use 6-7 inch cake rings, if you take a wider cake ring the sponge cake will be shorter, or you will need to double the ingredients).
8. When cake is fully baked cool it down, take it out of the cake ring and wrap it with plastic wrap. It better to let the sponge cake sit in the fridge at least overnight before assembling the cake. It’s going to be more firm and easy to cut into layers.