A simple recipe for chocolate sponge cake for a cake

The chocolate biscuit is a very important component of many desserts, from which various cakes are made: layering the cakes with cream, whipped cream, syrup, condensed milk, or glaze. The soaking for the chocolate cake can be anything you choose!

Ingredients:

• chicken eggs — 4 pcs.
• flour — 100 g.
• cocoa — 50 g.
• sugar — 200 g.
• baking powder — 0.5 tsp
• butter — for greasing the pan

How to make chocolate biscuit:

1. To prepare a proper and fluffy biscuit, you need quality chicken eggs, which are carefully separated into yolks and whites.
2. Put the bowl with the whites in the refrigerator to cool so they whip better. Add 100 grams of sugar to the yolks.
3. Then turn on the mixer at high speed and beat until a uniform creamy color consistency is achieved. After that, preheat the oven to 200 degrees.
4. Take the egg whites out of the refrigerator and whip them with a mixer until peaks form. First, beat for a few minutes on low speed, then gradually increase to maximum.
5. To the whipped egg whites, gradually add the remaining 100 grams of sugar and whip again with the mixer. You should get a stable egg white mass that won't spill if you turn the bowl upside down.
6. Sift the cocoa and flour through a sieve into a large clean plate or bowl, adding the baking powder.
7. Pour the whipped yolks into the egg whites, gently mix from the bottom up to prevent the mixture from collapsing, and gradually add the sifted flour with cocoa.
8. Do not mix the batter for too long and thoroughly, otherwise the biscuit may not rise.
9. Grease the baking pan with butter, pour in the batter, place it in the hot oven, and reduce the temperature to 170 degrees.
10. Bake the biscuit for 30 — 40 minutes until fully cooked. It is not advisable to open the oven door for the first 25 — 30 minutes, otherwise the risen biscuit batter may collapse.
11. Check readiness with a toothpick, skewer, or match. If there are traces of raw batter, continue baking; if not — take the hot chocolate biscuit out of the oven and let it cool in the pan.
12. After the cake cools slightly, transfer it to a rack or wooden cutting board; if necessary, you can detach the biscuit from the pan with a knife.
13. The cooled chocolate biscuit is usually cut lengthwise into 2 or 3 thin layers.
14. Such a fluffy and tasty biscuit can be immediately coated with cream, decorated to taste, and served with fragrant hot tea. Enjoy your meal!