Airy & Light Eggless Chocolate Sponge Cake required

because I prefer cakes that are moist and have some body.  I'm less interested in fluffier/drier when it comes to cakes.  But that's just one man's tastes.

You may want to experiment with lowering the proportions of oil and sugar in your cake if you want it to be more like the box cake.

Paul

I am quite passionate about the benefits in both culinary and health of wholesome eggs..so, it leads me to ask: have you considered different kinds of eggs? The diet and the lifestyle of the chicken has everything to do with the body's reaction to the eggs. Hens are meant to be outdoors, in an organic environment, where they are able to consume insects. When a hen is fed an excess of, or exclusively, soy, corn or other monoculture grains they become sick and malnourished -- chickens are not vegetarians. Not only that but the harsh chemicals used to grow commercial chicken feed translate to a cocktail of chemicals in the egg itself.. examples include glyphosate and antibiotics. Comparing pasture raised eggs to commercial eggs, there is a world of difference. I'm sure you have probably tried cage free eggs, but the ones at the grocery store are a scam -- look into it. Lots of farm stands and people along the road tend to have backyard hens with eggs for sale. If all else fails, the allergens tend to be in the whites and not the yolks and those allergic to whites can usually get by with the yolks - which are an important source of choline, b vitamins and healthy fats. Don't get me wrong, some people are just plain allergic to eggs, but a sensitivity to commercial eggs is sometimes misdiagnosed as an allergy. You could also try duck, goose, quail eggs, etc. Eggs are a golden ingredient in the perfect cake, it simply will not be as good without eggs just like you need dairy to make proper yogurt.

When I make cakes I use an acidic ingredient like vinegar and citrus to react with both baking soda and powder. I use cake flour, sifted. I like raw sugar (sucanat) but the molasses content tends to bog down a cake so I use fair trade organic white sugar (it's tan/off white). Oil that is liquid at room temperature is better for a moist cake than butter, shortening or coconut oil. Vanilla is a HUGE part of cake flavor. Sifting any spices along with the leavening is a must (example, cinnamon tends to clump together and never fully incorporate into anything without sifting). And finally, separating eggs, whipping the whites up real fluffy with cream of tartar and some sugar, creaming the yolks with the oil and sugar, then gently incorporating the whites without deflating, yields the lightest and fluffiest cake. Over mixing is extremely easy, streaks of flour are OKAY.

Cakes are a huge part of my life, but I am no master! I just wanted to provide to you what I have learned. Don't forget that cake mixes tend to have intense leavening agents (aluminum!) and conditioners in them that aren't really natural or healthy, but they do make the cake rise beyond the heavens - guaranteed - every time. To make a fluffy cake with REAL ingredients is a real accomplishment, so don't beat yourself up if it's never as airy as the "fake-cake"! I hope I helped in some ways rather than seeming like a know-it-all who never shuts up :)