This light and airy chocolate sponge cake has become my celebratory standby whenever I want something that feels delicate but tastes indulgent. I first developed this version on a rainy afternoon when I wanted a layered cake that wouldn’t feel heavy after dinner; the result was a tender, feather-light crumb that practically melts on the tongue. The sponge’s texture comes from separating the eggs and developing two distinct foams: a whipped egg-white meringue and an aerated yolk-sugar mixture. Combined carefully, they trap air that expands in the oven and gives the cake its signature lift.

What makes this cake special is the contrast between the cloud-like layers and the bright raspberry jam filling paired with a chocolate whipped cream frosting. Each bite gives you soft cocoa sponge, a tangy fruit note, and silky whipped cream—simple components but composed in a way that tastes far more sophisticated than the effort it takes. Over the years I’ve served this at birthdays, small dinner parties and even on a quiet Sunday afternoon; family and friends always ask for the recipe, and it’s one I return to when I want a show-stopping but approachable dessert.

Ingredients

• All-purpose flour: Use 2 tablespoons; choose a reputable brand such as King Arthur or Gold Medal for consistent protein content. Flour provides structure but because there’s so little, the crumb stays delicate.
• Cornstarch: 1/3 cup—lightens the flour and mimics a cake flour effect by reducing gluten formation. Bob’s Red Mill works well.
• Cocoa powder: 2 tablespoons of unsweetened cocoa (Dutch-processed or natural both work but may slightly affect color). Use a good quality brand like Valrhona or Ghirardelli for deeper chocolate flavor.
• Instant coffee powder: 1 teaspoon—this sharpens the chocolate notes without delivering coffee flavor. Nescafé or espresso powder both work.
• Eggs: 4 large eggs at room temperature, separated. Fresh eggs whip better; separate when cold then bring to room temperature for improved volume.
• Sugar: 2/3 cup white granulated sugar, divided—half for the whites and half for the yolk mixture; this balance stabilizes foams and builds a fine crumb.
• Vegetable oil: 2 tablespoons (canola or sunflower) for tenderness without added flavor from butter.
• Vanilla extract: 2 teaspoons for aroma.
• White vinegar: a pinch (1/8 teaspoon) added to the whites to help stabilize the meringue.
• Simple syrup: 1/4 cup sugar + 1/4 cup boiling water to brush the layers and keep them moist.
• Whipped cream: 2 cups cold heavy whipping cream, 3 tablespoons powdered sugar and 3 tablespoons cocoa powder for chocolate whipped cream; whip to stiff peaks but stop before graininess.
• Raspberry jam: Use a good-quality homemade or store-bought jam; approximately 1/2 to 3/4 cup for filling.
• Fresh strawberries: For decoration—one small punnet, halved.

Instructions

Preheat and prepare pans: Preheat oven to 320°F with fan (or 347°F if no fan). Line the bottoms of two 8 x 3 inch round pans with baking paper; do not grease the sides. Leaving sides bare helps the batter cling and rise. Combine dry ingredients: Whisk together 2 Tbsp all-purpose flour, 1/3 cup cornstarch, 1/4 tsp baking powder, 2 Tbsp cocoa, 1 tsp instant coffee and 1/4 tsp salt until uniform. No need to sift yet; set aside. Whip the egg whites: In a clean bowl, beat 4 egg whites with 1/8 tsp white vinegar until foamy. Gradually add half the sugar (about 1/3 cup) and continue on medium-high until stiff peaks form—about 4 minutes total including a final minute at low speed to remove large bubbles. Whip the yolks: In a separate bowl, combine the remaining sugar with 1½ tablespoons warm water. Add 4 egg yolks and 2 tsp vanilla. Whip on medium-high for 4 minutes, then 1 minute on low until the mixture thickens and ribbons form. Stream in 2 Tbsp vegetable oil while mixing gently. Combine foams and dry mix: Fold half of the egg whites into the yolk mixture to lighten it. Sift in half the dry ingredients and fold gently until just combined. Fold in the remaining whites and dry mix—use a spatula to break up any large lumps but avoid deflating the batter. Fill and bake: Divide batter between the two pans, tap lightly to release big bubbles, run a thin knife through the batter to eliminate pockets, and bake 20 minutes. The tops should spring back slightly and a toothpick will come out clean. Cool carefully: Immediately tap pans on the counter from about 4 inches high to settle the crumb, then invert each pan (still in the tin) onto a wire rack to cool completely—this prevents collapse. Cool about 1 hour then release with a thin knife. Brush with simple syrup: Mix 1/4 cup sugar with 1/4 cup boiling water until dissolved. Generously brush tops and sides of each layer to lock in moisture. Make chocolate whipped cream: Whip 2 cups cold heavy cream with 3 Tbsp powdered sugar, 3 Tbsp cocoa and 1/2 tsp vanilla to stiff peaks. Chill until assembly. Assemble: Place one sponge layer on a board, spread 1/3–1/2 cup raspberry jam thinly, arrange halved strawberries, then top with a generous layer of chocolate whipped cream. Place second layer on top, frost and decorate with remaining strawberries.

Storage Tips

Store the assembled cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 2 days—beyond that the whipped cream may weep and the texture changes. If you need longer storage, freeze unfrosted layers wrapped in plastic and foil; thaw slowly in the fridge overnight before brushing with syrup and assembling. For individual slices, wrap tightly and freeze up to one month, then reheat gently at room temperature for 30–60 minutes before serving if you prefer them slightly less chilled.

Ingredient Substitutions

If you prefer a dairy-free finish, replace heavy cream with a whipped coconut cream (chill a can overnight, scoop the solidified cream and whip with powdered sugar). You can swap raspberry jam for apricot or strawberry preserves—use similar quantities. Cake flour can replace the all-purpose flour if you don’t have cornstarch, but reduce the cornstarch proportion; I recommend following the original ratios if possible for the lightest crumb.

Serving Suggestions

Serve slices slightly chilled with a dusting of cocoa or a few extra fresh berries. This cake works beautifully with afternoon tea, bridal showers, and birthday celebrations. Pair with light dessert wines, Earl Grey tea, or a shot of espresso to echo the cocoa notes added by the instant coffee powder.

Cultural Background

The layered sponge with jam and whipped cream echoes the classic Victorian sponge, a British teatime staple. The Victorian tradition emphasizes an airy cake crumb layered simply with jam and cream; this chocolate variation maintains that spirit but adds cocoa and a chocolate whipped cream to modernize the flavor profile while keeping the cake’s elegant simplicity.

Seasonal Adaptations

In summer use fresh raspberries instead of jam and add a hint of lemon zest to the whipped cream for brightness. In winter, swap the berries for poached pears and a warm vanilla crème—both options maintain the cake’s airy texture but adapt the flavors to seasonal produce.

Meal Prep Tips

Bake the layers a day ahead, brush with syrup and wrap tightly; store in the fridge. Make the jam filling in advance and keep it chilled. Whip the cream shortly before assembly to ensure loft and stability. For make-ahead parties, assemble 2–3 hours before serving and keep chilled until the last 10 minutes to let flavors meld.

Whether it’s a special occasion or a simple craving for something elegant, this chocolate sponge hits the sweet spot between delicate texture and satisfying flavor. Enjoy the process—careful whipping and gentle folding reward you with a cake that looks and tastes like a labor of love.