Rizon Chocolate Sponge Cake / Cocoa Cake

Anna Carpenter


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 vote
1 Hr
45 Min


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

How to Make Rizon Chocolate Sponge Cake / Cocoa Cake


  • 1Cream 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.
  • 2Sift together all dry ingredients. Add alternately with milk to mixture. Add extract.
  • 3Then fold in the whites of eggs beaten until stiff. Mix until thoroughly blended.
  • 4Turn mixture into well-buttered tube pan and bake 45 minutes in "Moderate" oven.
  • 5If 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.

Printable Recipe Card

About Rizon Chocolate Sponge Cake / Cocoa Cake

Course/Dish: Cakes, Chocolate