Everyone loves the simplicity of this cake, with its unique sponginess and the subtle sweetness wrapped in the middle. Whether it's filled with simple strawberry jam, cream, or buttercream icing, the sponge will taste heavenly.
With all the tips and tricks provided, you cannot go wrong in the process of making this cake. Ensure your mixing bowl is completely dry and free of any grease or moisture, as are the mixing pins of the electric mixer. Any grime or wetness will prevent the egg whites from forming soft peaks, which is crucial for achieving a delicate fluffiness in the sponge.
Another important tip to remember is to wrap the cake tightly so it sets properly. Leave it in the fridge for at least two hours, and take it out 20 minutes before serving.
Ingredients you'll need for the cake
| 50g Plain Flour | |
| 120g Sugar | |
| 3 Eggs | |
| 1tsp Baking P. | |
| 2tbsp Corn Flour | |
| 1 & 1/2tbsp Cocoa Powder | |
| 2 pinches of Salt | |
| 1/2tsp Vanilla |
For the butter icing
| 300g Icing Sugar | |
| 150g Margarine | |
| 1 & 1/2tbsp Cocoa Powder | |
| 2tbsp of Fresh Milk | |
| 2 drops of Lemon juice |
Let’s make the cake;
Set the Oven to 180 C
Cream the batter
- Separate the egg whites and yolks being very careful not to mix even a bit of yolk in the whites for the best results
- Beat egg whites at high speed for 1-2 mins. When you lift the mixer, the pins should hold stiff peaks of egg whites
- Add sugar three times while beating again at high speed for 1 min (Do not drop all the sugar at once)
- Add egg yolks and beat for 2 mins
- Add cocoa powder, baking powder, cornflour, and plain flour together and sieve onto the batter
- Add salt and vanilla
- Fold the flour using a spatula until the batter becomes creamy Do not use the electric mixer at this point
- 12″ x 10″ size Swiss cake tin is the right size for the sponge
- Line up with a parchment paper
- Spread the batter on the tray and flatten it properly. Lift the tray and drop it on the pantry top twice for the batter to settle evenly
Bake
Bake in the middle of the oven for exactly 15 mins under 180C ( Do not exceed this time as the cake can end up a crusty biscuit)Meanwhile;
Prepare the kitchen towel for rolling the cake
- Lay a wide kitchen towel. Do not use a baking sheet for this purpose as the cake can stick to it
- Sprinkle a little granulated sugar and keep it ready for rolling out the cake
Take the cake out of the oven
- Lay the cake facedown on the kitchen towel. Sprinkle a little water on the parchment paper so that it comes out easily
- Peel off the parchment paper gently
Roll out
- While the cake is still very warm, roll out the cake along with the kitchen towel
- Leave it to cool off completely for 1 hr. You can place it in the fridge after 15mins
- Wrap and leave to cool completely. You could place the cake in the fridge for quick cooling
Chocolate Buttercream icing recipe
Ingredients for a creamy butter frosting
| Margarine | 150g |
| Icing sugar | 300g |
| Cocoa powder | 1 & 1/2tbsp |
| Milk | 2tbsp |
| Lemon juice | 3 drops |
(You can make an extra batch of butter icing and keep it in an airtight plastic box in the fridge for future use. For the next cake, place the box of icing in the microwave and heat it up for 15 seconds to melt it and spread it on the cake)
Ice the cake
- Open the cake flat on a tray
- Trim the edges slightly
- Spread a thick layer of butter icing, covering all corners
- Now roll out gently
- Wrap in a cling film and keep in the fridge for at least 2hrs to set
- Remove from the fridge at least 20mins before serving
- Dip the knife in hot water, wipe clean, and then slice the cake to serve neat slices
- Love it!
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