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Chocolate Sponge Cake

 Chocolate Sponge Cake
Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.
12 ServingsPrep: 20 min. + standing Bake: 55 min.


  • 6 eggs, separated
  • 1/2 cup orange juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups sugar, divided
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon cream of tartar


  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • beat egg yolks until slightly thickened and lemon-colored, about 5
  • minutes. Stir in orange juice and vanilla until combined. Gradually
  • beat in 1 cup sugar on low speed, about 2 tablespoons at a time,
  • beating well after each addition. Beat on high until mixture
  • thickens and nearly doubles in volume. Combine the flour and cocoa.
  • Fold a fourth of the flour mixture into the yolk mixture. Repeat
  • with remaining flour mixture; set aside.
  • In a large bowl and with clean beaters, beat egg whites and cream of
  • tartar in medium speed until soft peaks form. Gradually beat in
  • remaining sugar, about 1 tablespoon at a time, on high until stiff
  • glossy peaks form and sugar is dissolved. Fold a fourth of the egg
  • whites into the yolk mixture; fold in remaining whites.
  • Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60
  • minutes or until top springs back when lightly touched. Immediately

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Chocolate Sponge Cake (continued)

Directions (continued)

  • invert pan; cool completely. Run a knife around sides and center
  • tube of pan; remove cake. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 184 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 32 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.