Make a light and tall chocolate sponge cake with Bake Delicious
With the Bake Delicious Chocolate Sponge Cake Mix, you can easily bake a tall, airy cake base with a creamy chocolate flavor. This mix is ideal for anyone who likes to make beautiful cake layers without hassle. The batter becomes firm, stable, and airy, allowing your sponge cake to rise beautifully and be perfect for filling, stacking, or combining with buttercream and ganache.
Perfect for cake layers and stacked cakes
Chocolate sponge cake is known for its light structure and subtle chocolate flavor. This mix makes it extra easy to bake an even, stable cake that doesn't collapse and is easy to cut. Whether you're making a simple birthday cake or a multi-layered creation, this mix gives you a reliable result.
Ingredients and allergens
Ingredients: Sugar, WHEAT flour, WHEAT starch, COCOA powder (SOY), Emulsifier: E475, E433, WHEAT starch, Leavening agent: E450i, Leavening agent: E500ii, Stabilizer: E466, Baker's salt, Thickener: E415.
Allergens: Contains wheat and soy.
How to bake the chocolate sponge cake
(For approx. 20 cm round baking tin)
- 250 grams Bake Delicious Chocolate Sponge Cake Mix
- 200 grams egg
- 25 grams water
Make sure all ingredients are at room temperature. Preheat the oven to 175 degrees Celsius. Put the sponge cake mix, eggs, and water in a bowl and mix gently for 1 minute. Then set the mixer to the highest speed and beat the batter for 7 to 10 minutes until light and smooth.
Grease the baking tin and fill it about 2/3 full with batter. Bake the sponge cake for 30 to 40 minutes at 175 degrees Celsius (160 degrees Celsius for convection oven). Tip: do not open the oven during baking, as this can cause the sponge cake to collapse. After 3/4 of the baking time, it is possible. The cake is done when it feels springy.
Let the cake cool completely before removing it from the tin. Then slice it into layers or use it as a base for a delicious chocolate cake.
Other quantities and baking times
This mix is suitable for various baking tins. As a guideline:
- 20 cm round: 250 g mix – 200 g egg – 25 g water – 30-35 min.
- 25 cm round: 460 g mix – 350 g egg – 46 g water – 35-40 min.
- 30 cm round: 660 g mix – 500 g egg – 66 g water – 40-45 min.
- 20 cm square: 400 g mix – 300 g egg – 40 g water – 30-35 min.
- 25 cm square: 595 g mix – 450 g egg – 60 g water – 35-40 min.
- 30 cm square: 850 g mix – 650 g egg – 85 g water – 40-50 min.