Obstkuchen Base - Chocolate Sponge Cake

The is one kind of base that can be used for an Obstkuchen (Fruit topped cake).

1/4 cup All-Purpose Flour
2 tablespoons Cocoa Powder
1/4 cup Cornstarch
3 Eggs, room temperature
1/2 cup Sugar
1/2 package of Vanilla Sugar 1/2 teaspoon Baking Powder
Pinch of Salt

Preheat oven to 350°F (175°C).

Prepare a Springform pan (26 cm size) by slightly greasing the bottom. Cut a pice of parchment paper to fit the bottom of the pan. Place the parchment paper in the pan - the grease will hold it in place. Slightly grease the sides of the pan as well.
In a large mixing bowl, add eggs. Mix with a mixer on high. Gradually add sugar and vanilla sugar. Continue mixing until the eggs have doubled in volume and lightened in color - about 5 minutes.

Sift flour, cocoa powder, cornstarch, and baking powder into a bowl.

Add about 1/4 of the flour mixture into the beaten eggs and gently fold in. When this flour has been incorporated into the egg mixure, add another 1/4 flour mixture and repeat until all the flour has been absorbed into the egg mixture.

Pour batter into prepared pan. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick poked into the center of the cake comes out clean.
Remove cake from oven and allow to cool for 10 minutes before removing it from the pan.

For topping ideas, please visit our Obstkuchen (Fruit topped cake) page.