Chocolate Chip Sponge Cake
Yield
1 batchPrep
30 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | large |
eggs
separated |
|
| ½ | cup |
cake meal
|
* |
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
potato starch
|
* |
| 8 | ounces |
chocolate chips (semi-sweet)
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | large |
eggs
separated |
|
| 118 | ml |
cake meal
|
* |
| 355 | ml |
sugar
|
|
| 59 | ml |
potato starch
|
* |
| 231.2 | ml/g |
chocolate chips (semi-sweet)
grated |
|
Directions
In a separate bowl, beat egg whites and 2 tablespoons (from the 1½ cups) sugar until stiff peaks form.
Beat egg yolks until lemony, adding remaining sugar gradually.
Sift together cake meal and potato starch.
Fold into egg whites, alternating with egg yolk mixture.
Fold in grated chocolate chips.
Bake at 350℉ (180℃) for about 50 to 55 minutes in a tube pan or a bundt pan.
Invert and cool before removing from pan.
