White & Dark Chocolate Sponge Cake

White & Dark Chocolate Sponge Cake

If you are looking for a “healthier” cake, this White & Dark Chocolate Sponge Cake recipe may be an option. No butter (so cut down on fat intake); full of chocolaty goodness and its health benefits; and a few eggs (nowadays considered healthy). You may wish to cut down on the sugar content, perhaps by using honey to replace sugar. I will try experimenting with a honey option when I bake this cake again.


(for a 8 inch chiffon cake tin)

  • 4 egg yolks
  • 50 gm sugar
  • Pinch of salt
  • 50 ml rice bran oil
  • 100 ml milk
  • 1 tsp vanilla essence
  • 90 gm flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 30 gm white chocolate (melted)
  • 30 gm dark chocolate (melted)
  • 5 egg whites
  • 50 gm sugar


  1. Pre-heat oven to 170°C. Place an oven tray on the top oven rack.
  2. Separate egg whites from the egg yolks.
  3. Whisk egg yolks with sugar.
  4. Add salt, oil, milk & vanilla essence and continue whisking till well combined.
  5. Sift flour, cornflour and baking powder into the egg mixture and fold to combine.
  6. Divide batter into 2 equal portions in separate bowls.
  7. Stir melted white and dark chocolate into the batter separately. Set aside.
  8. In a separate bowl, whisk egg whites till frothy. (Make sure the whisk is dry, otherwise the egg white will not rise)
  9. Add sugar and continue to whisk until thick and stiff. Set this meringue aside.
  10. Divide the meringue equally between the bowls of white chocolate and dark chocolate batter.
  11. Fold meringue gently into the batter. Do this in 2 lots.
  12. Pour the dark chocolate batter into the chiffon cake tin from one side. Keep pouring from the same side; do not turn the bowl as that will introduce air bubbles into the batter.
  13. Now, pour the white chocolate batter over the dark chocolate batter.
  14. Tap the cake tin to release big bubbles.
  15. Place the cake tin on the lowest oven rack.
  16. Bake at 170°C until the top of the cake starts to crack (around 20-25 mins).
  17. Lower the oven temperature to 160°C. Continue to bake for another 25 mins. Total baking time: 45 mins. During baking, do not open the oven door or the cake will collapse.
  18. Cool the cake by turning the cake tin over over a bowl. This will help prevent the cake from collapsing. The bowl will lift the cake over the table top, preventing condensation.
  19. Once cooled, use a skewer to separate the sides and bottom of the cake from the tin.

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