Chocolate Sponge Cake

Ingredients

• 0.5 cup Unsalted butter, softened (Approximately 113g or 1 stick)
• 0.25 cup Unsweetened cocoa powder (Approximately 22g)
• 3 units Large eggs (Separated into yolks and whites)
• 1 cup Granulated sugar (Approximately 200g)
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground clove
• 0.5 cup Cold water (Approximately 120ml)
• 1 cup All-purpose flour (Approximately 120g)
• 3 teaspoons Baking powder

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line a 12-cup muffin tin with paper liners. Gather all your ingredients and ensure the butter is softened and eggs are at room temperature for best results.
2. 2In a large mixing bowl, cream the softened butter until light and fluffy. This can be done using an electric mixer on medium speed.
3. 3Separate the eggs, placing the yolks in a small bowl and the whites in a separate, clean, dry bowl. Beat the egg yolks well until pale yellow. To the creamed butter, add the cocoa powder, the beaten egg yolks, the granulated sugar mixed with cinnamon and clove, and the cold water. Mix until just combined.
4. 4In a separate medium bowl, whisk together the all-purpose flour and baking powder. Sift this mixture to ensure there are no lumps and it's well combined.
5. 5Using a clean electric mixer and bowl (the one used for egg whites in step 3), beat the egg whites until stiff peaks form. Be careful not to overbeat.
6. 6Gently fold the sifted flour mixture into the butter-cocoa mixture, alternating with the beaten egg whites. Begin and end with the flour mixture. Mix until just combined and no streaks of flour remain, being careful not to overmix.
7. 7Pour the batter evenly into the prepared small tins (cake pans or muffin liners). Bake in the preheated oven for 15 to 20 minutes, or until a wooden skewer inserted into the center comes out clean. If baking cupcakes, check at 15 minutes. For small cake layers, check at 18-20 minutes.
8. 8Remove the tins from the oven and let the cakes cool in the tins for 5-10 minutes before inverting them onto a wire rack to cool completely. Serve plain or with your favorite frosting.