Chocolate sponge cake evolved from Renaissance-era cakes. It gained fame in the 19th century as cocoa presses and baking powder enabled richer, lighter textures. Eliza Leslie published one of the earliest documented US recipes in her 1847 cookbook.
You need…
3 eggs
2 dl granulated sugar
1/2 dl cocoa powder
3 dl all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
125 g butter, melted
1 dl milk
How to do…
Whisk the eggs and sugar until light and fluffy. Stir in the cocoa, flour, baking powder, and vanilla sugar
Add the melted butter and milk, and whisk until smooth
Pour the batter into a greased and breadcrumb-coated airfryer suitable pan
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