Chocolate Sponge Sheet Cake (Bakery Style)

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⏱ Time

  • Prep: 15 min
  • Bake: 25–30 min
  • Cool: 30 min

🍽 Yield

1 large tray (cut into 6–12 pieces)

🧾 Ingredients

Sponge Cake

  • 6 eggs (room temperature)
  • 150 g sugar
  • 1 tsp vanilla
  • 120 g all-purpose flour
  • 30 g cocoa powder (unsweetened)
  • 1 tsp baking powder
  • Pinch of salt
  • 40 ml milk
  • 40 ml vegetable oil

👩‍🍳 Instructions

1️⃣ Prepare

  • Preheat oven to 170°C (340°F)
  • Line a rectangular tray (about 20×30 cm) with baking paper

2️⃣ Whip Eggs

  1. Beat eggs + sugar + vanilla 8–10 minutes
    ➜ Very pale, thick, and tripled in volume
    (This step is KEY for sponge height)

3️⃣ Dry Ingredients

  • Sift flour + cocoa + baking powder + salt

4️⃣ Fold Gently

  1. Fold dry ingredients into egg mixture in 2–3 additions
  2. Mix milk + oil, then gently fold in
    ⚠️ Do NOT overmix (you’ll lose air)

5️⃣ Bake

  • Pour batter into tray
  • Level gently
  • Bake 25–30 min
  • Cake should spring back when touched

6️⃣ Cool

  • Let cool 10 min in tray
  • Flip onto rack and cool completely
  • Cut clean squares like the photo

🔥 Pro Bakery Tips

  • Use room-temperature eggs only
  • Do NOT open oven in first 20 min
  • For extra moisture: brush lightly with sugar syrup

💡 Variations

  • Fill with chocolate ganache
  • Add whipped cream
  • Layer with chocolate mousse
  • Turn into Swiss roll
  • Use as base for entremets

💰 Selling Tip

This sponge is perfect for:

  • Cake slices
  • Birthday cakes
  • Chocolate layer desserts
  • Bakery bulk production

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