This chocolate sponge cake has been my signature when I want a dessert that feels elegant but isn't fussy. I first discovered this approach during a rainy weekend of testing layer cakes; I wanted something that felt like a classic Victorian sponge but with a touch of chocolate and a fresh fruit finish. The crumb is extraordinarily light — almost featherlike — because the eggs are treated gently and the batter is folded to preserve air. Paired with my homemade raspberry jam and a silky chocolate whipped cream, each bite balances sweet, tart, and airy textures.

I remember the first time I served this cake: it vanished before the coffee was ready. My neighbors asked for the recipe and my family dubbed it 'the clouds cake' because of how soft it felt on the tongue. The sponge achieves its texture through patient whipping and careful folding, and because there's very little fat in the batter, a quick brush of simple syrup after baking keeps the layers moist for days. This version uses familiar pantry staples and just a few technique points that make a big difference in lift and stability.

Ingredients

• All-purpose flour: 2 tablespoons. Use a standard brand like King Arthur or a reliable supermarket all-purpose; combined with cornstarch it gives structure without heaviness.
• Cornstarch: 1/3 cup. This lightens the crumb and mimics cake flour when blended with all-purpose flour — essential for the tender sponge.
• Cocoa powder: 2 tablespoons for the sponge, plus 3 tablespoons for the chocolate whipped cream. Use an unsweetened Dutch-process or natural cocoa depending on availability — I use natural for a brighter chocolate lift.
• Instant coffee powder: 1 teaspoon. Enhances chocolate depth without tasting like coffee; dissolve quickly into the batter.
• Sugar: 2/3 cup granulated, divided. Splitting the sugar between egg whites and yolks stabilizes structure and adds tenderness.
• Eggs: 4 large, separated and at room temperature. Fresh eggs whip up better and yield more stable meringue.
• Vegetable oil: 2 tablespoons (canola or light-flavored oil). Adds the slightest amount of fat so the sponge stays tender but still light.
• Simple syrup: 1/4 cup sugar dissolved in 1/4 cup boiling water — brushed on warm layers to maintain moisture.
• Whipping cream: 2 cups cold heavy cream for the filling — whipped with confectioners’ sugar and cocoa for a stable, chocolatey topping.
• Raspberry jam filling: About 3/4 cup homemade or high-quality store-bought; I use a seedless jam for smooth layering.
• Vanilla and a splash of vinegar: 2 teaspoons vanilla extract and 1/8 teaspoon white vinegar to help stabilize the egg whites.
• Pinch of baking powder and salt: Small leavening and seasoning — baking powder 1/4 teaspoon balances lift when combined with the meringue.

Instructions

Preheat and prepare pans: Preheat your oven to 320°F (160°C) fan-assisted, or 347°F (175°C) conventional if you don’t have a fan. Line the bottoms of two 8 x 3-inch cake pans with baking paper. Do not grease the sides — the sponge needs to cling to the ungreased sides while rising. Combine dry ingredients: Whisk together 2 tablespoons all-purpose flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder, 2 tablespoons cocoa powder, 1 teaspoon instant coffee, and 1/4 teaspoon salt until uniform. Set aside; no sifting required at this stage but you will sift into the batter later. Whip the egg whites: In a clean bowl, add 4 egg whites and 1/8 teaspoon white vinegar. Beat on medium-high until foamy, then gradually add half of the sugar (about 1/3 cup) and continue whipping until stiff peaks form. Beat a final minute on low speed to eliminate large bubbles — you want glossy, stable peaks. Whip the yolks and sweeten: In a separate bowl, combine the egg yolks with the remaining 1/3 cup sugar and 1.5 tablespoons warm water. Whip on medium-high for about 4 minutes until the mixture lightens and ribbons form. Add 2 teaspoons vanilla, then stream in 2 tablespoons oil while mixing on medium speed until incorporated. Fold batter: Gently fold half of the whipped whites into the yolk mixture to lighten it, then sift in the dry ingredients and fold until just combined. Fold in the remaining whites gently — break up large white pockets with a spatula but avoid overmixing to preserve air. Bake and cool upside down: Divide batter between pans, tap lightly to remove large air pockets, then bake for 20 minutes. The tops should spring back slowly when touched and a skewer should come out clean. Immediately tap pans on the counter and invert them while still in pans onto a wire rack to cool fully for about an hour — this prevents deflation. Brush with simple syrup: Stir 1/4 cup granulated sugar into 1/4 cup boiling water until dissolved. Brush the tops and sides of cooled layers generously to lock in moisture before assembling. Whip the chocolate cream: Whip 2 cups cold heavy cream with 3 tablespoons confectioners’ sugar, 3 tablespoons cocoa powder, and 1/2 teaspoon vanilla until stiff peaks form. Chill until assembly. Assemble: Place one layer on your board, spread a thin layer of raspberry jam, arrange halved strawberries if using, and cover with a generous layer of whipped chocolate cream. Top with second layer, crumb-coat or fully frost with remaining cream, and decorate with more strawberries.

Storage Tips

Store the finished cake refrigerated in a cake box or covered with a cake dome for up to 3 days; the simple syrup slows drying and the whipped cream stays stable when chilled. For longer storage, freeze uniced layers tightly wrapped in plastic and foil for up to 3 months. When reheating single slices, bring to room temperature for 30 minutes — avoid microwaving whipped cream-covered slices as texture will change. Label wrapped layers with the date so you rotate the oldest first.

Ingredient Substitutions

If you can’t source cornstarch, use an equal amount of superfine white rice flour to preserve tenderness, though the crumb will be slightly different. For a dairy-free version, substitute the whipped cream with stabilized coconut cream whipped with a little powdered sugar and cocoa — the flavor shifts but the texture remains lush. If you only have cake flour, replace the 2 tablespoons all-purpose with 2 tablespoons cake flour and keep the cornstarch; avoid swapping both flours to cake flour together as this will alter structure.

Serving Suggestions

Serve slices with fresh berries and a dusting of cocoa or powdered sugar. For an afternoon tea, cut small rounds and present on doilies; for celebrations, layer three sponges and use piped rosettes of chocolate cream between layers. A drizzle of warmed raspberry coulis on the plate adds upscale presentation and contrasts nicely with the light sponge.

Cultural Background

This cake is inspired by the British Victorian sponge concept — a light, airy layered cake traditionally filled with jam and cream. The chocolate adaptation keeps the spirit of the original while adding cocoa depth and modern fillings like chocolate whipped cream. Victorian sponges were historically prized for their delicate crumb and even today the method of whipping eggs for air is central to that tradition.

Seasonal Adaptations

Spring and summer: use fresh strawberries and raspberry jam as suggested. Autumn and winter: swap the jam for warm citrus curd and add a pinch of cinnamon to the cream for seasonal spice. For holiday tables, scatter sugared cranberries on top and brush layers with a spiced simple syrup (add a cinnamon stick and orange peel to the syrup while it cools).

Meal Prep Tips

Bake the sponge layers well ahead and keep them wrapped at room temperature for 24 hours or refrigerated for 48 hours after brushing with syrup. Assemble the cake the day you plan to serve for the freshest whipped cream. If you need individual portions for grab-and-go breakfasts, slice and freeze single portions; thaw overnight in the fridge and top with fresh berries before serving.

When you make this cake, give yourself a little extra time for gentle folding and cooling — the patience rewards you with a featherlight texture and stunning presentation. Enjoy the process, and share slices with people you love.