This light and airy chocolate sponge cake has been my favourite celebration cake for years. I discovered this particular method during a weekend of testing when I wanted a delicate layer cake that felt weightless but still had a deep chocolate hit. The sponge itself is feather-light: you can see the air pockets when you slice it, and the crumb melts on the tongue. Paired with a tart raspberry jam filling and chocolate whipped cream, the whole combination becomes an elegant, balanced dessert that never feels too heavy after a big meal.

I first made this recipe for a small birthday party, and watching my friends reach for seconds was the moment I knew I had something special. The trick lies in the texture: whipping the whites until stiff yet glossy, gently combining the yolk mixture without knocking out the air, and brushing the baked layers with a simple syrup so the cake stays tender. It’s a method that rewards patience and a light touch, and when the cake comes together the way it should, it feels like magic — airy, slightly springy, and impossibly tender.

Ingredients

• Sponge Base — Flour & Cornstarch: Use regular all-purpose flour and cornstarch to mimic the light crumb of cake flour. Measure by spooning into a cup and level off for accuracy. These two together create the tender structure without heaviness.
• Cocoa & Coffee: Unsweetened cocoa powder (about 2 tablespoons) provides the chocolate flavour while 1 teaspoon of instant coffee deepens and rounds the cocoa without adding a coffee taste.
• Eggs: Four large eggs separated — whites for lift, yolks for richness. Room-temperature eggs whip more easily and produce better volume.
• Sugar: 2/3 cup granulated sugar total, split between whites and yolk mixture — this stabilizes the meringue and sweetens the batter properly.
• Oil & Vanilla: A neutral oil like canola (2 tablespoons) keeps the crumb moist without weighing it down; 2 teaspoons vanilla adds aroma and warmth.
• Simple Syrup: 1/4 cup sugar plus 1/4 cup boiling water — used to brush the layers so they stay tender and moist.
• Chocolate Whipped Cream: 2 cups cold heavy whipping cream whipped with powdered sugar and cocoa for a silky, chocolatey frosting that holds shape but remains light.
• Raspberry Jam: Use a homemade or high-quality raspberry jam as the tart counterpoint; it brightens the final dessert and lifts the cocoa beautifully.

Instructions

Preheat and Prepare Pans: Preheat oven to 320°F (160°C) fan. Line the bottoms of two 8x3 inch cake pans with baking paper; leave sides ungreased to allow batter to cling and rise. If you don’t have a fan oven, use 347°F (175°C) instead. Proper pan prep ensures even rise and prevents shrinkage. Combine Dry Ingredients: Whisk together 2 tablespoons all-purpose flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder, 2 tablespoons unsweetened cocoa, 1 teaspoon instant coffee, and 1/4 teaspoon salt. Mixing the dry blend evenly avoids lumps — no need to sift yet but do check for cocoa clumps. Whip Egg Whites: In a clean bowl, whisk 4 egg whites with 1/8 teaspoon white vinegar until foamy. Gradually add 1/3 cup of sugar and whip on medium-high until stiff, glossy peaks form — roughly 3–4 minutes total. The vinegar stabilizes the meringue and helps retain structure during folding. Whip Egg Yolks and Incorporate Sugar: Combine remaining 1/3 cup sugar with 1½ tablespoons warm water, stir until moistened. Add 4 egg yolks and 2 teaspoons vanilla; whip on medium-high for about 4 minutes until thick and ribboning. Lower speed for 1 minute to reduce large bubbles — this staged whipping stabilizes the batter. Stream in Oil and Fold: With the mixer on medium, slowly stream 2 tablespoons neutral oil into the yolk mixture to emulsify. Gently fold half the whipped whites into the yolk base to lighten it, then sift in the dry ingredients and fold until just combined. Finish by folding in remaining whites carefully to preserve air. Bake and Test: Divide batter evenly between pans, tap lightly to dislodge big bubbles and run a toothpick through the surface. Bake for 20 minutes; done when a slight indent springs back slowly and a toothpick comes out clean. Immediate tapping and cooling upside down prevents collapse and keeps the crumb even. Cool and Trim: Tap pans on the counter from about 4 inches high and invert pans onto a wire rack while still inside the tins to cool for about an hour. When fully cooled, run a thin knife around the edges and turn layers out; trim any darker crust if desired for a neat finish. Simple Syrup & Brush: Stir 1/4 cup sugar into 1/4 cup boiling water until dissolved. Using a pastry brush, generously apply syrup to top and sides of each sponge layer to lock in moisture — particularly important since sponges are low-fat and can dry quickly. Whip the Cream: Whip 2 cups cold heavy cream with 3 tablespoons powdered sugar, 3 tablespoons unsweetened cocoa, and 1/2 teaspoon vanilla to stiff peaks. Watch closely and stop as soon as peaks are stable to avoid breaking the emulsion into butter. Assemble the Cake: Place one layer down, spread a thin, even layer of raspberry jam, arrange halved strawberries as desired, then cover with a generous layer of chocolate whipped cream. Top with the second layer and finish with more cream and decorative strawberries. Chill briefly to settle before slicing.

Storage Tips

After assembly, refrigerate the cake covered with a cake dome or large airtight container to prevent the whipped cream from absorbing fridge odours and drying out. Leftovers keep well for up to 3 days; if you plan to store longer, slice and wrap individual portions in plastic wrap and foil, then freeze for up to 3 months. To reheat frozen slices, thaw overnight in the refrigerator and bring to room temperature for 20–30 minutes before serving. For best texture, avoid freezing whipped-cream-frosted cakes for long periods; instead freeze unfrosted layers and assemble after thawing.

Ingredient Substitutions

If you cannot source cornstarch, replace with an equal measure of cake flour (reduce all-purpose accordingly) but expect a subtle change in texture. Swap canola oil for grapeseed or light olive oil for an equally neutral flavour. For dairy-free needs, use a stable plant-based whipped topping and substitute the jam with a citrus curd; note the texture will be slightly different. If you prefer a less sweet filling, use only a thin smear of jam and add more fresh berries.

Serving Suggestions

Serve thin slices with a dusting of cocoa or a light drizzle of warm berry coulis for contrast. This dessert pairs beautifully with a cup of black tea or a glass of slightly chilled sparkling wine for celebrations. For an afternoon tea, present small slices alongside shortbread biscuits and a pot of Earl Grey. Garnish with fresh mint leaves or a few whole raspberries for a bright presentation that complements the chocolate notes.

Cultural Background

The light sponge technique has roots in traditional European and British baking, where Victorian-era cakes emphasised airiness and delicate crumbs. The shapely, thin layers are reminiscent of the classic Victorian sponge but here we’ve introduced cocoa and coffee to modernise the flavour profile. Over time, home bakers adapted the method to include variations like genoise and chiffon; this recipe sits between those styles, taking the whipped white structure from meringue and the richness of yolks for a balanced lift.

Seasonal Adaptations

In summer swap raspberries for fresh peaches or a mixed berry compote for a lighter, seasonal approach. At winter holidays, replace the jam with spiced orange marmalade and finish with candied orange peel for a festive note. For spring celebrations, fold a touch of lemon zest into the whipped cream to add a refreshing lift. The sponge’s neutrality makes it an excellent canvas for seasonal flavours and decorations.

Meal Prep Tips

Make the sponge layers a day ahead and keep them cooled and wrapped. Prepare the simple syrup and jam in advance; whip the cream and assemble on the day you plan to serve for the freshest texture. Use shallow, airtight containers when chilling to avoid crushing decorations. For parties, pre-slice and plate individual servings garnished with a single berry to streamline service and keep presentation consistent.

This cake is both a celebration of technique and an invitation to experiment — a light, comforting treat that becomes a favourite the moment you taste the contrast of airy cocoa sponge and bright raspberry filling. I hope you enjoy making it as much as I have.