Chocolate sponge cake recipes?

i would like a simple recipe, like flour, eggs, vanila essance, baking powder, sugar, etc but what quantities shall i do? thankzChocolate sponge cake recipes?
granny's simple sponge cake recipe





Ingredients





3 Cup flour


6 eggs


1 cup sugar


8 oz butter


vanilla essence


1 Teaspoon baking powder


1-2 tablespoons of oil (to keep it fluffy)





Preparation





Mix the butter and sugar;


Then add vanilla essence, baking powder. Whisk until smooth


Stir in the flour (shift)


Then add the whisked eggs and fold into mixture.


Bake!!





TIP/OPTIONAL: Add cocoa powder (around 2-3 tablespoons to make it a chocolate cake) or 1/4 cup liqueur of your choice before or after baking.





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(*-*)Chocolate sponge cake recipes?
ulitimate chocolate cake





200g good quality dark chocolate , about 60% cocoa solids


200g butter , cut in pieces


1 tbsp instant coffee granules


85g self-raising flour


85g plain flour


bicarbonate of soda


200g light muscovado sugar


200g golden caster sugar


25g cocoa powder


3 medium eggs


75ml buttermilk (5 tbsp)


grated chocolate or curls, to decorate





Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.


While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.


Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.


When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.


Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
Quick Chocolate Sponge cake





Grease and line two 8in sponge tins. Preheat oven to 170 C.





In a large bowl beat together 5oz sifted self raising flour, 1 heaped teaspoon baking powder, 6oz soft margarine, 6oz caster sugar, 3 eggs, 2oz cocoa powder.





Bake in centre of oven for about 30 minutes until firm to touch.





Turn out onto rack to cool . Sandwich together with whipped cream or chocolate butter icing








ENJOY





cosmic angel
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Ok dont know exact quantities but my mam gave me this recipe and it is sooo good.


Pour in self raising flour (about half a bowl full). Add normal cane sugar bit by bit until your flour feels all broken down and you can feel the grains.


Add 2 largish knobs of butter. Add 2 eggs. Now stir and you got your chocolate sponge cake mix.


Seriously my mam passed down the recipee to me from her grandmother and it is soooo amazing. Sorry about the quantities but if you can feel in the textures you will know its right.


Good Luck
BASIC CHOCOLATE SPONGE CAKE





7 eggs, separated


2/3 c. plus 2 tbsp. sugar


Pinch of salt


2 tsp. vanilla


1/3 c. plus 2 tbsp. sifted cocoa





Preheat oven to 350 degrees. Line jelly roll pan or cookie sheet with sides with foil, overlapping the ends. Grease and flour foil.


Beat egg yolks and 2/3 cup sugar until thick and tripled in volume. Beat in vanilla. In clean, large bowl beat egg whites until foamy; add remaining 2 tablespoons sugar and pinch of salt. Beat until stiff peaks form.





Fold 1/3 of whites into yolks to lighten. Sift cocoa over top of this mixture and fold in gently. Fold in remaining whites. Spread in prepared pan and bake 15 minutes.





CHOCOLATE SPONGE CAKE





2 c. superfine sugar


3/4 c. all-purpose flour


1/2 c. cocoa


12 egg whites


1 tsp. cream of tartar


1 tsp. vanilla





Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time.


Spoon into an ungreased 10'; tube pan with removeable bottom. Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.