Soft Chocolate Sponge Cake Directions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, beat the eggs with an electric mixer on high speed until they lighten in color and thicken, about 2-3 minutes.
Gradually add sugar to the eggs while continuing to beat until well combined and fluffy.
Reduce mixer speed to low and slowly add the milk, oil, and vanilla extract until just combined.
Gently fold in the dry flour mixture with a spatula until no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, you can dust the top with powdered sugar or cocoa powder before serving.
I await your comments! Enjoy!
