Chocolate Sponge Cake, German-Style
"This basic sponge cake can be used in several different finished layer cake recipes. This, made from scratch, German chocolate sponge cake has a hint of cinnamon and is the basis for Black Forest Cherry Cake. Makes one 9 inch cake in a springform pan or two 9 inch layer cakes.
I found this recipe at http://germanfood.about.com/od/baking/r/chocspongecake.htm?once=true& and posted it here for my German Style Eating Cookbook"
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 2⁄3 cup cake flour
- 1⁄4 cup cornstarch
- 1⁄2 cup cocoa powder
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon double-acting baking powder
- 4 eggs
- 2 tablespoons hot water
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
directions
- Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
- Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
- Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
- Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
- Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
- Remove from oven and cool completely before frosting.
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Reviews
-
Excellent cake! I made this cake as the basis for a Black Forest Cherry Cake (recipe #398417). It was actually easy to make and tasted great. I did have to beat the eggs much longer, so my advice would be to mix "until eggs are creamy yellow and very thick, like a sauce" rather than stick to the "about 5 minutes" mark. I think my mixer is just old and it takes longer. Loved the cake! -
Great taste to the cake! Turned out a bit thin but still spongy. I added a few more tablespoons of cocoa to make it more chocolaty though and also a rich, thick icing on top. Nice and light!
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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