I recently happened to attend a baking class just to learn the icing techniques πŸ™‚ So, obvious is that, you get some recipes as well. I gave it a shot myself with some tweaks to the original as the recipe did not call for cocoa powder. Obvious is that, they do teach using APF and not healthy flours. So, I happen to replace the APF partly to whole wheat flour and the result is, a magical chocolate sponge cake πŸ˜› and yes, I did make vanilla butter cream frosted cake after this class and you will see the pic and recipe soon πŸ˜›


Whole wheat flour – 1/2 cup+2 tbsps

All Purpose flour – 1/2 cup

Curd – 1 cup

Powdered sugar – 3/4 cup

Cocoa powder – 1/4 cup

Boiling hot water – 1/8 cup

Baking soda – 1/2 tsp

Baking powder – 1 tsp

Oil – 1/2 cup

Vanilla essence – 1 tsp


  1. Sieve the flours, cocoa powder together 5 times.
  2. Blend the curd, sugar, oil and essence together until well combined using an electric blender or a regular balloon whisk.
  3. Add the baking powder and baking soda to the above and mix.
  4. Set aside for 3-5 minutes until you see tiny bubbles coming up.
  5. Start folding in the dry flour mix to the wet mix in parts ensuring no lumps remain.
  6. Now, add boiling hot water to the wet mix and give it a quick churn using electric blender(say, 10 secs)
  7. Pour in the batter into the greased and lined baking dish.
  8. Tap the tins gently on the kitchen counter to level the batter and remove any large air bubbles.
  9. Bake in the pre heated oven at 170 degrees for 35-40 minutes or until a skewer inserted comes out clean.
  10. The cake starts to leave the edges of the tins once it is done. Invert over a wire rack after 5 minutes.
  11. Slice them into your desired pieces once the cake has completely cooled using a sharp knife preferably.

Notes- Oven temperature may vary hence keep a watch on your bake

Chocolate sponge batter will be of pouring consistency that is what is going to create a magic πŸ™‚

Adding boiling hot water enhances the cocoa flavour and so do not miss this step.


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