Cocoa sponge cake
- Preparation time: 45 min
- Number of ingredients: 8
Preheat the oven to 180°C. Line a 20 cm diameter cake tin with baking paper. In a large bowl, beat the eggs and sugar with an electric mixer, stirring until the mixture is light and fluffy, about 5 minutes. In a separate bowl, sift together the flour, BAM cocoa powder, baking powder and salt. Gradually add the dry ingredients to the egg mixture, mixing gently with a rubber spatula after each addition until just combined.
Stir in the vegetable oil and BAM vanilla paste until the batter is smooth and well combined. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Remove the sponge from the oven and leave to cool in the baking tray for 5 minutes, then transfer to a wire rack to cool completely.