Go Back

Chocolate Sponge Cake

A variation of a country classic, this double sponge can be layered with jam, cream and fresh berries.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 6


  • 2 x 20cm round cake tins
  • Cake mixer
  • Sift
  • Spatula


  • 4 eggs separated
  • 3/4 cup caster sugar
  • 1/2 cup corn flour sifted
  • 1/4 cup self raising flour sifted
  • 1.5 tablespoons cocoa sifted
  • 300 mls thickened cream whipped and sweetened with sugar


  • Preheat oven to 180 degrees
  • Grease and line 2 x 20cm round cake tins. I add a circle of baking paper to the bottom and then just butter around the edges and it works a treat.
  • Beat egg whites until stiff, gradually add sugar first until done and then egg yolks one at a time.
  • Sift cornflour, SR flour and cocoa
  • Fold flour into egg mixture.
  • Pour even amount of mixture into prepared tins.
  • Bake approx 20 mins mixture will pull away from edge and brown a little. Place onto cooling racks in tin for a while then remove to cool on racks with the baking paper pulled off the bottom.
  • When cool, join with sweetened whipped cream and a layer of your favourite jam. Then more cream on top sprinkle with fresh berries. You could leave the top free of cream and just dust with icing sugar if you'd like too.