Spongy Choco Cake


  1. 1 cup sifted cake flour
  2. 1/3 cup unsweetened cocoa powder
  3. 1/2 teaspoon baking powder
  4. 1 1/2 cups granulated sugar, divided
  5. 6 large eggs, separated
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon cream of tartar
  8. 1/4 cup water
  9. 1 1/2 teaspoons vanilla extract



  • Heat oven to 375°.
  • Sift together the cake flour, cocoa, baking powder, and 1 cup of the sugar.
  • In a mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.
  • Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.
  • Spoon into an ungreased 10-inch tube cake pan and bake for about 35 minutes. Cool in pan. Remove from the pan and top with the glaze of your choice or dust with powdered sugar.