Chocolate Sponge Cake

The cake rises to about double, but deflated to half for me after I flipped it out. The mini oven cooks differently from regular ovens, so next time I'd cook this above the middle shelf and at a slightly higher heat. It still tasted delicious.

• 1/3 c all purpose flour
• 1/3 c cornstarch
• 1/3 c cocoa
• 4 eggs, separated
• 3/4 c sugar, divided
• 1 t vanilla
• pinch of salt

1. Use a 9" round cake pan with high sides or a springform pan. Line bottom with foil or wax paper. Grease bottom and flour sides generously.
   
2. Sift flour, cornstarch and cocoa into a medium bowl.
3. In a separate medium bowl, cream yolks, half the sugar and vanilla using an electric mixer - 5 minutes.
4. In a large bowl, whip whites and salt until soft peaks form. Add sugar gradually and whip until stiff.
   
5. Fold dry ingredients and yolk mixture into egg white mixture.
6. Pour into prepared pan.
7. Bake 30 min at 180C/350F on middle shelf or until center is firm to the touch.
8. Separate cake from sides of pan with knife. Invert, right side up, onto cooling rack.
9. Serve with chocolate mousse or ice cream.

For Comparison
This was the recipe that came with the bend'n'bake silicone cake pan.

Chocolate Sponge

• 8 whole eggs
• 250 g caster sugar
• 200 g plain flour
• 50 g cocoa powder
• 1 t baking powder

1. Preheat oven to 180C/356F.
2. In an electric mixer, beat eggs and sugar until light and fluffy.
3. Sift together flour, cocoa and baking powder.
4. Gently fold with a spatula the flour mix into the egg mixture.
5. Pour mixture into mould. Place into a preheated oven for approx 35-40 min.