Here’s one for the chocolate lovers. This Chocolate Sponge Cake is light, airy, and perfect as a base for tea cakes or slab cakes – ideal for children’s birthday parties. You can also slice it in half and fill it with the luscious caramel mousse for an extra indulgent treat.

Method

Preheat the oven to 190°C. Grease a 23 cm round cake tin and line the base and sides with baking paper, allowing it to extend about 2.5 cm above the rim.

Crack the eggs into the bowl of a stand mixer fitted with a whisk attachment. Add the sugar and vanilla, then whisk on high speed for 5–6 minutes, or until the mixture is pale and very thick.

Sift together the flour, cornflour and cocoa. Using a large spoon or your hand, gently fold half of the dry ingredients into the egg mixture. Repeat with the remaining dry ingredients, folding quickly but gently to keep as much air in the mixture as possible.

Pour the melted butter into a separate large bowl. Add a small scoop of the egg mixture and fold it through to loosen. Then gently fold in the remaining egg mixture, taking care not to knock out the air.

Spoon the batter into the prepared tin and smooth the top. Bake for 35–40 minutes, or until the cake springs back when lightly pressed with your finger.

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

note

Store in an airtight container at room temperature for up to 5 days.