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Classic Sponge Torte

 Classic Sponge Torte
Sponge cakes call for both egg whites and egg yolks, giving them a richer texture than angel food cakes. Here, the layered cake is topped with a delightful chocolate frosting.
12 ServingsPrep: 45 min. + standing Bake: 15 min. + cooling


  • 6 eggs, separated
  • 1 cup sugar, divided
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1 cup cake flour
  • 1 cup butter
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 4 ounces semisweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Grated chocolate, optional


  • Let eggs stand at room temperature for 30 minutes. Line two greased
  • 9-in. round baking pans with waxed paper; grease and flour the waxed
  • paper. Set aside. In a large bowl, beat egg yolks for 2 minutes. Add
  • 3/4 cup sugar; beat for 3 minutes or until mixture is thick and
  • lemon-colored and falls in a ribbon from beaters. Beat in vanilla.
  • In another large bowl and with clean beaters, beat egg whites and
  • salt on medium speed until soft peaks form. Gradually add remaining
  • sugar, 1 tablespoon at a time, beating on high until stiff peaks
  • form. Fold flour into egg yolk a third at a time. Stir in a third of

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Classic Sponge Torte (continued)

Directions (continued)

  • the whites. Fold in remaining whites.
  • Spread batter into prepared pans. Bake at 350° for 15-18 minutes
  • or until top springs back when lightly touched. Cool for 10 minutes
  • before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat the butter, confectioners' sugar,
  • chocolate, milk and vanilla until smooth. In a chilled small bowl,
  • beat cream until stiff peaks form; fold into chocolate mixture.
  • To assemble, split each cake into two horizontal layers. Spread
  • frosting between layers and over top and sides of cake. Sprinkle
  • with grated chocolate if desired. Store in the refrigerator.
  • Yield: 12 servings.