Hello and welcome to In The Kitchen With Matt, I am
your host, Matt Taylor.
Today, I have another cake recipe for you and I'm going to
be showing you how to make a super duper easy chocolate
sponge cake using only four ingredients.
That's right, only four ingredients.
This is a classic Italian style sponge cake.
Once again, super easy to do.
If I can do it, you can do it before I move on, make sure to
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So you don't miss out on any of my new videos.
Let's get baking Downbelow in the description, but you'll
find a list of the ingredients.
And there amounts begin by preheating the oven to 350
degrees Fahrenheit or one 76 Celsius and in a large bowl at
six large eggs, room temperature eggs.
If you forget to take the eggs out of the fridge, just put
them in a bowl of warm water for a few minutes and that'll
bring them back to room temperature and then you can
crack them and put them in the bowl.
And so what I'm going to do is I'm going to start to beat this
on about medium speed, low to medium speed, until it gets
really nice and kind of pale looking.
And then I'll start to add the sugar.
Now, one gets about the stage, it's kind of pale looking a lot
of little bubbles, I'm going to start to add the sugar, one cup
of sugar, and I'm going to add it just a little bit at
a time, about a tablespoon at a time while I'm mixing.
All right, now, once you have the sugar all incorporated,
you're going to continue to beat medium, medium, low speed
until you get to the ribbon phase and I'll show you what
that looks like.
And it's going to take somewhere between 10
to 15 minutes.
Now, this is where the stand mixer comes in handy.
But of course, if you don't have one, you can use a hand
mixer as well.
And after a few minutes on medium medium speed, we can go
up to medium high speed for the remainder of the time, again,
it's going to take 10 to 15 minutes till we get to how we
want it to be.
Also, one thing you'll notice is the volume that you started
out with is going to double or triple, most likely
triple in size.
Now, when you pull out the beaters, she just falls
over really easy like that.
It's not quite what we want.
We want more of a ribbon.
So let's keep going for another two or three minutes.
All right, we'll check it again.
Reporter.
She falls down more like a ribbon now where it's.
More together and it folds over like that.
That is what we mean by a ribbon consistency, so that is
going to stick right around 12, 13 minutes to get
to that stage.
Now we're done with the mixer.
Put that away.
Do not be tempted to use it anymore.
And now we need to add the flour and the cocoa powder.
We're not going to just dump it all in.
That'll mess it up.
I'm going to take a sifter here.
Or you could use a whisk in a larger bowl.
And I'm going to add in one cup of cake flour.
And one third cup of cocoa powder.
And I'm just going to shift a little bit of it in there to
begin with
and then using a spatula.
We're going to just fold in.
Flour and cocoa powder just go underneath it.
And come up and you're going to feel how light and fluffy.
This Batur is.
We don't want to use the mixer because that will ruin this all
the air that we've incorporated into our batter.
All right, we'll do a little bit more.
And will fold it in.
OK,
we'll go ahead and the rest of this.
Also, if you don't have cake, flour, you can use
all purpose flour.
All right, until it's all mixed together like that, and now
let's bake it.
I have two different pans here.
They're both nine inch cake pan and I prepared this one by
using shortening all around it.
And then I put in some flour and you just take it up and you
tap it all around and then you get rid of the excess flour
that's in there.
Or you can also do it with cocoa powder instead of flour.
So I did that as well.
Shortening and then cocoa powder.
You can also just spray it will cook cooking spray and you can
also use a round piece of parchment paper on the bottom.
And now we want to do about half of it in the here.
Half of it in the here, and you might see some extra flour on
the bottom,
you want to make sure all the dry stuff is mixed in and that
will happen sometimes.
And now we are going to bake these in the oven once again,
three hundred and fifty degrees Fahrenheit,
176 Celsius, and we will become for 23 to 28 minutes now,
do not open the oven once you put them in.
Do not open the oven for at least 23 minutes to check it.
If you do it too soon, they might deflate on you.
All right.
So in the oven it goes.
And I'm going to check it around the 24, 25 minute mark.
When you poke it with a toothpick, the toothpick
should come out clean onto that step.
Once they're done baking, turn the oven off and then prop
the door open with like a wooden spoon just for about
five or six minutes and then allow them to cool down a
little bit inside the oven.
And now once you take them out of the oven, place them on like
a hot pan and allow them to cool for about ten minutes.
And after the cakes have had time to cool a bit, we can take
them out of the pan.
And usually I'll take like a cake spatula and just go around
the edges and now just flip it over.
And put it on this
also, the sides are going to be a little bit darker because
this was the pan that used cocoa powder.
You notice this side is lighter around the edges.
This one's darker on the edges and you just let it cool
completely and then you can just stack it frosted however
you want or you can just eat it plain, especially if you
want some cake.
But you want to maybe reduce the amount of calories
that you're eating.
You may not want to frost it and just eat it like a dry
little cake like that, maybe dip it in some milk or
something like that, whatever you like to do.
All right, so here you go.
I have a slice cut out of this one.
Now I'm going to cut another slice and just show you what it
looks like on the side of the cake.
Look at that, look at that texture.
Super light, super light, very fluffy, and it's just like
a sponge, like when you squeeze, it returns
to its shape.
Now, don't expect this style of cake to be, like,
really moist.
It's going to be more dry and fluffy.
It's perfect for soaking up sources like strawberry sauce,
raspberry sauce and other things that you want to put
with it to serve with the cake.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
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my other videos.
Take care.
Time for me to dive into this.
Oh, yeah.
Mm hmm.
Mm.