Chocolate chiffon sponge biscuit

Ingredients

Chocolate Chiffon Sponge Biscuit

250 grams (8.8 ounces) flour
280 grams (9.9 ounces) sugar
50 grams (1.8 ounces) cocoa powder
4 grams (0.14 ounces) baking soda
6 grams (0.21 ounces) baking powder
pinch of salt
240 grams (8.5 ounces) eggs
300 milliliters (10.1 fluid ounces) milk
70 grams (2.5 ounces) flavorless vegetable oil

Equipment

Mixing Bowls
Make sure you have several mixing bowls on hand. Choose ones that are large enough to accommodate your ingredients without overflowing.
Electric Mixer
A stand or hand mixer will save you loads of time and energy, especially when whipping eggs and combining ingredients.
Sifter
A sifter ensures your dry ingredients are free of lumps, leading to a smoother, more uniform batter.
Spatula
An essential tool for scraping down the sides of mixing bowls and folding in ingredients gently.
16 cm (6.3 inch) Cake Molds
We recommend using two 16 cm cake molds for even baking. Non-stick or lined molds work best.
Oven Thermometer
Accurate baking temperatures are crucial for this sponge biscuit, so an oven thermometer can ensure your oven is at the correct temperature.
Cooling Racks
These allow air to circulate around your sponge biscuits, helping them cool more quickly and evenly.

Instructions

Step 1

Preheat your oven to 150°C (302°F). Ensure your oven is properly preheated for even baking.

Step 2

It's ideal for this recipe to have all ingredients at room temperature. Keeping ingredients at room temperature helps them blend more easily.

Step 3

In a large bowl, mix together the flour, cocoa powder, baking soda, baking powder, and a pinch of salt.

Step 4

In a separate bowl, whip the eggs with the salt until you see a foam forming. Gradually add the sugar while continuing to whip. This process usually takes about 7 minutes and ensures the sugar is well incorporated.

Step 5

Slowly pour in the vegetable oil while whipping at a low speed. Then add the warm milk and continue to mix at a low speed until well combined.

Step 6

Sift the dry ingredients into the wet mixture in 2 to 3 steps, whisking gently at a low speed after each addition. This avoids clumps and makes sure everything is well mixed.

Step 7

Check the mixture with a spatula to ensure there are no unmixed particles.

Step 8

Divide the batter evenly between two 16 cm (6.3 inch) molds.

Step 9

Bake in the preheated oven for about 30-35 minutes, or until a skewer inserted into the center comes out clean.

Step 10

Allow the sponge biscuits to cool in the molds for about 15 minutes. Cooling in the mold helps the structure set properly.

Step 11

Remove the sponge biscuits from the molds. Wrap them in cling film and refrigerate for 2 to 3 hours before serving. Refrigerating helps the cake set and makes it easier to slice.

Servings

Imagine slicing into that comforting soft chocolate sponge biscuit, perfectly paired with a hot cup of coffee on a lazy Sunday morning. You could also enjoy it with a mug of your favorite herbal tea for a mid-afternoon pick-me-up. For dessert lovers, serve the sponge biscuit warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. If you’re feeling adventurous, slice the biscuit into layers and fill with whipped cream and fresh strawberries for an indulgent treat. Hosting a party? Cut the sponge into bite-sized squares and dust with powdered sugar for delightful finger food that’s sure to impress. No matter how you serve it, this chocolate chiffon sponge biscuit will always leave your guests (and yourself) wanting more!

Variations

For a gluten-free variation, replace the regular flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients, including your baking soda and baking powder, are certified gluten-free to avoid any contamination.

To make this recipe vegan, substitute the eggs with a combination of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and use a plant-based milk like almond or oat milk. Additionally, ensure your sugar and any other ingredients are vegan-friendly.

Faq

What can I use if I don't have a sifter?
If you don't have a sifter, you can use a fine-mesh strainer or even a whisk to break up lumps in your dry ingredients.
Why did my sponge biscuit turn out dense?
A dense sponge is often due to overmixing the batter or not incorporating enough air while whipping the eggs. Be gentle when folding in the dry ingredients.
Can I make this sponge biscuit in advance?
Yes, you can make the sponge biscuit a day ahead. It keeps well wrapped in cling film and stored in the fridge overnight.
How can I ensure even baking?
Using cake molds of the same size and preheating your oven to the correct temperature helps achieve even baking. Rotating the molds halfway through the baking time can also help.
How do I know when my sponge biscuit is fully baked?
Insert a skewer into the center of the sponge biscuit. If it comes out clean or with a few crumbs, it's done. Ensure not to overbake as it can cause dryness.
Can I freeze the baked sponge biscuit?
Yes, you can freeze the cooled sponge biscuit wrapped in plastic wrap and aluminum foil for up to a month. Thaw in the fridge before serving.