Chocolate Sponge Cake

By JanetLynn198

Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with powdered sugar or topped with a can of Rich 'n' Fluffy Chocolate Marshmallow Frosting.

Ingredients

• 6 large eggs, room temperature, separated
• 1/4 cup orange juice or milk
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 1/2 cup + 2 tbsp sugar, divided
• 1 cup flour
• 1/2 cup baking cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp cream of tartar

Details

Servings 12
Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

1. Let eggs stand at room temperature for 30 mins. A must.

2. In a small saucepan melt butter in orange juice. Set aside. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 mins. Gradually beat in 1 1/2 cups sugar on low speed, about 2 tbsp at a time, beating well after each addition. Beat until thick and double or more in volume.

3. With machine running slowly add the heated orange juice mixture. Combine the flour, baking powder, and cocoa. Fold a 1/2 of the flour mixture into the yolk mixture. Repeat with remaining flour mixture, mix in vanilla; set aside.

4. In a large bowl and with clean beaters, beat eggs whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved.

5. Fold a 1/4 of the egg whites into the yolk mixture; fold in remaining whites.

6. Pour into an ungreased 10" angel food cake pan. Bake at 325F for 55-60 mins or until top springs back when lightly touched. Immediately invert pan over soda bottle; cool completely. Run knife around sides and center of pan; remove bottom of cake pan by sliding thin knife under cake and making sure cake is loosened around center tube and place on cake plate.