I've been searching for this light, airy CHOCOLATE SPONGE CAKE recipe for years

Light, airy chocolate sponge cake (bakery-style)

Video title: “I’ve been searching for this light, airy CHOCOLATE SPONGE CAKE recipe for years” Presenter/channel: not named (presenter references a separate egg-white whipping video and a blog for the recipe/reviews).

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Ingredients

• Dry / sifted mix (combine and set aside)
  • 2 tbsp all-purpose flour
  • 1/3 cup cornstarch
  • 2 tbsp cocoa powder
  • 1 tsp instant coffee powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
• Eggs
  • 4 large eggs, separated
• For egg whites
  • 1/8 tsp vinegar
  • 1/3 cup granulated sugar
• For the egg-yolk base
  • 1/3 cup granulated sugar
  • 1.5 tbsp warm water
  • 2 tsp vanilla
  • 2 tbsp unflavored vegetable oil
• Simple syrup (to brush sponge)
  • 1/4 cup granulated sugar
  • 1/4 cup hot water
  • Optional: coffee or flavored milk to flavor the syrup
• Raspberry jam filling
  • 1 cup frozen raspberries
  • 3/4 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp granulated sugar
• Chocolate whipped cream
  • 2 cups cold whipping cream
  • 3 tbsp cocoa powder
  • 3 tbsp icing (powdered) sugar
  • 1/2 tsp vanilla
• Decorations / filling additions
  • Fresh strawberries (halved) — used between layers and on top

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Equipment & prep

• Oven preheated to 160°C / 320°F (fan on)
• Two 8-inch cake tins: line bottoms with baking paper. Do NOT grease the sides.
• Stand mixer or hand mixer (or a whisk for cream)
• Spatula (rubber/silicone) and offset spatula for smoothing
• Sieve for sifting dry ingredients
• Pastry brush (for syrup)
• Saucepan for jam
• Wire rack, toothpick, thin knife
• Heatproof bowl/jar for cooling jam

Important: Do NOT grease the sides of the cake tins — leaving them ungreased helps prevent the sponge from deflating when removed.

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Step-by-step method

1. Prepare pans and dry mix

   • Preheat oven to 160°C / 320°F (fan).
   • Line the bottom of two 8-inch tins with baking paper; do not grease the sides.
   • Combine the dry ingredients listed above and sift; set aside.

2. Separate eggs

   • Separate 4 eggs into yolks and whites. (Hand separation is preferred to avoid breaking yolks.)

3. Whip egg whites

   • In a medium bowl, add egg whites + 1/8 tsp vinegar.
   • Whip on medium-high ~30 seconds until frothy.
   • Gradually add 1/3 cup granulated sugar.
   • Continue whipping: medium-high 2 minutes, then low 1 minute (to help remove large bubbles).
   • Whip to stiff peaks. Ensure bowl and whisk are fat-free and avoid overwhipping.

4. Make yolk base

   • In a large bowl combine 1/3 cup sugar + 1.5 tbsp warm water to coat the sugar.
   • Add the 4 egg yolks + 2 tsp vanilla.
   • Beat on medium-high for 4 minutes, then low for 1 minute until thick and ribbon-forming.
   • Stream in 2 tbsp vegetable oil while mixing on medium until combined.

5. Combine batter (folding technique)

   • Gently fold half the whipped egg whites into the yolk mixture with a spatula until just combined (small lumps are fine).
   • Sift in half of the dry ingredients and fold gently to combine.
   • Fold in the remaining egg whites, then sift in the remaining dry ingredients and fold gently until just combined. Do not overmix.

6. Bake

   • Divide batter evenly between the two 8-inch tins.
   • Drop tins lightly on the counter to release large air bubbles; you may run a toothpick through the batter.
   • Bake 20 minutes at 160°C / 320°F (fan).
   • Check doneness: top should make a small indent that slowly bounces back, or a toothpick should come out clean.

7. Important cooling steps (to preserve rise and texture)

   • Immediately after removing from oven, drop tins from about 10 cm height to release some steam.
   • Immediately turn tins over onto a wire rack while the cakes are still in the tins and allow to cool completely (about 1 hour).
   • After ~1 hour, run a thin knife around the edges, turn cakes out onto the rack, then flip so they are right-side up.
   • Trim off the very thin top layer and tidy the sides for a neat appearance.

8. Simple syrup

   • Mix 1/4 cup sugar + 1/4 cup hot water until dissolved.
   • Brush generously over the top and sides of sponge layers (prevents dryness).
   • Optional: flavor syrup with coffee or flavored milk.

9. Raspberry jam filling

   • In a saucepan over low heat combine 1 cup frozen raspberries, 3/4 tbsp cornstarch, 1 tbsp lemon juice, and 3 tbsp sugar.
   • Heat until raspberries break down and mixture thickens (a few minutes), stirring as it thickens.
   • Remove from heat, transfer to a heatproof bowl/jar, cool to room temperature (it will thicken more as it cools). Chill if desired.

10. Chocolate whipped cream - In a cold bowl add 2 cups cold whipping cream + 3 tbsp cocoa powder + 3 tbsp icing sugar + 1/2 tsp vanilla. - Whisk to stiff peaks. Keep cream cold and avoid overwhipping.

11. Assembly - Place the first cake layer on the stand. - Spread a thin layer of raspberry jam. - Arrange halved strawberries upside down around the top edge. - Add a generous layer of chocolate whipped cream and smooth with an offset spatula. - Place the second layer on top, spread more cream and arrange strawberries on top for decoration.

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Chef tips, tricks & common mistakes to avoid

• Do NOT grease the sides of the cake tins; this helps prevent the sponge from deflating when removed.
• Ensure all bowls and whisks are free of fat — even a small trace prevents egg whites from whipping properly.
• Add vinegar to egg whites to help stabilization.
• Whip egg whites to stiff peaks but avoid overwhipping — overwhipping or overmixing can cause collapse.
• Fold gently to retain air; a few small lumps are acceptable.
• Sift dry ingredients to preserve the airy texture.
• Drop tins and run a toothpick through batter before baking to release large bubbles.
• Immediately invert tins onto a rack while still hot (and drop from ~10 cm) — these steps are crucial for maintaining height/texture.
• Brush sponge with simple syrup because sponge cakes dry out faster than higher-fat cakes.
• Keep cream cold and avoid overwhipping the chocolate cream.

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Plating and serving

• Trim the thin top layer and tidy the sides for clean, even layers.
• Use halved strawberries around the perimeter and on top for a fresh decorative finish.
• Slice and serve; the cake is very light and pairs well with the raspberry jam and strawberries.

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Variations

• Flavor the simple syrup with coffee or flavored milk.
• Swap the raspberry jam for other fruit jams or fillings (recipe intentionally light on fat; other fillings may increase richness).

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Referenced resources

• Presenter’s separate video on properly whipping egg whites (link mentioned).
• Presenter’s blog for the recipe and reviews (link mentioned).