Chocolate Sponge Cake

Biszkopt is the Polish version of a classic sponge cake. It's a light and airy cake made without any fat like butter or oil, relying on whipped eggs for its fluffy texture. This cake is often used as a base for layered desserts, trifles, or served on its own with fresh fruits and whipped cream.

Check out my Biszkopt Sponge Cake Recipe LINK

Ingredients:

- 3 eggs

- 100g brown sugar

- 80g flour

- 20g cocoa powder 

- 8g baking powder

Instructions:

1. Using an electric hand mixer, beat the eggs and sugar together in a large mixing bowl on high speed.

2. Continue beating until the mixture becomes light in color and increases in volume, forming soft peaks.

3. Gradually add the sifted flour, cocoa powder and baking powder to the beaten eggs and sugar.

4. Gently fold the dry ingredients into the wet ingredients until a smooth batter forms, ensuring there are no lumps.

5. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). 

6. Grease and flour a baking tin or line it with parchment paper.

7. Pour the prepared batter into the baking tin, spreading it evenly to ensure even baking.

8. Place the baking tin in the preheated oven.

9. Bake the cake at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

10. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes.