Chocolate Sponge with Creme Filling

Ingredients

Chocolate Sponge

• 4 large eggs, room temperature

• ¾ cup (150 g) sugar

• ½ cup (60 g) all-purpose flour

• ¼ cup (30 g) cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp milk

• 2 tbsp melted butter or oil

• 1 tsp vanilla extract

Cream Filling

• 1 cup heavy whipping cream (cold)

• ¼ cup powdered sugar

• 1 tsp vanilla extract

Instructions

Make the Chocolate Sponge

1. Preheat oven to 350°F (175°C). Line an 8-inch round pan or jelly roll pan.

2. Beat eggs and sugar on high speed 5–7 minutes until pale, thick, and tripled in volume.

3. Sift together flour, cocoa powder, baking powder, and salt.

4. Gently fold dry ingredients into egg mixture in batches.

5. Mix milk, melted butter, and vanilla; fold in carefully.

6. Pour batter into pan and smooth top.

7. Bake 18–22 minutes until springy to the touch.

8. Cool completely before filling.

Make the Cream Filling

1. Whip cream, powdered sugar, and vanilla until soft–medium peaks.

2. Chill until ready to use.

Assemble

• Layer cake: Slice sponge horizontally, spread cream, and top with second layer.

• Roll cake: If baked in a sheet, spread cream and roll gently.

• Dust with powdered sugar or drizzle melted chocolate.

Pro Tips

• Don’t overmix or sponge will deflate.

• Use room-temp eggs for maximum volume.

• For extra moisture, brush cake with simple syrup or milk.

Variations

• Chocolate ganache topping

• Add berries or bananas inside

• Swap cream for chocolate mousse