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rizon chocolate sponge cake / cocoa cake

(1 rating)
Recipe by
Anna Carpenter
Perrysburg , OH

This is a recipe I found for another JAP baker. It is close to what her mom made back in the 50's but I am not sure it is exact. This is a VERY old recipe from the 20's (I think) From the Rizon Baking Powder Company I think this recipe was created before electric mixers and gas/electric ovens ??

(1 rating)
prep time 1 Hr
cook time 45 Min

Ingredients For rizon chocolate sponge cake / cocoa cake

  • 1/2 + 2 TB c
    one 1/2 c + 2 tbsp of butter
  • 2 c
    confectioners' sugar
  • 4
    eggs, separated
  • 6 Tbsp
    cocoa, unsweetened
  • 4 tsp
    baking powder
  • 2 1/3 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1 c
    milk
  • 3/4 tsp
    vanilla extract

How To Make rizon chocolate sponge cake / cocoa cake

  • 1
    Cream Butter, Add one cup of sugar gradually while stirring constantly. Beat the yolks of eggs until thick and lemon tinted; add them to the second cup of sugar while beating constantly, then combine the two mixtures.
  • 2
    Sift together all dry ingredients. Add alternately with milk to mixture. Add extract.
  • 3
    Then fold in the whites of eggs beaten until stiff. Mix until thoroughly blended.
  • 4
    Turn mixture into well-buttered tube pan and bake 45 minutes in "Moderate" oven.
  • 5
    If you can enlarge the photo you will notice that I changed the 2 oz of chocolate to the 6 tbsp of cocoa. If you are substituting cocoa for chocolate you have to add 1 tbsp of shortening for every 3 tablespoons of cocoa. That is why the butter is now 1/2 cup + 2 TBSP. The original recipe calls for 2 oz of unsweetened chocolate melted over a double boiler. I have no idea what a moderate oven temp is... since most cakes are baked at 350 I would set the temp for that and make sure I kept an eye on it.

Categories & Tags for Rizon Chocolate Sponge Cake / Cocoa Cake:

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