Chocolate Sponge Cake

“The sponge cake I made this time is an egg-shaped sponge which is hot on the Internet. Even with the cocoa powder which can easily cause defoaming, there is still no problem at all. The success rate is high.”

How to make chocolate sponge cake

Step 1

Weigh the required material. The egg here is of medium size, about 60 grams in shell

Step 2

Separate the egg whites in a clean, oil-free, water-free whisk

Step 3

Whisk the egg whites with an electric whisk until they are rich and foamy, and then add the sugar in three separate batches

Step 4

The second time to add sugar, egg white foam smaller, the volume expanded

Step 5

The third time add sugar, the foam becomes thin, can appear grain, continue to beat

Step 6

Whisk to lift the egg beater has a stiff straight sharp Angle can be

Step 7

Pour in the egg yolks and whisk at low speed

Step 8

Stir until well blended

Step 9

Sift in the low-gluten flour

Step 10

Stir with a scraper until the powder is completely invisible

Step 11

Mix the butter with the milk and melt the butter in the hot water

Step 12

Pour the cocoa powder into the butter and milk mixture, stirring until granulated

Step 13

Pour a small portion of the batter into the cocoa butter paste and stir well

Step 14

Pour the 13 back into the remaining batter

Step 15

Fold the uniform

Step 16

Pour into the 6-inch cake mould and shake out the bubbles

Step 17

Bake in preheated oven 170 for 40 minutes

Step 18

Roasted cocoa sponge

Step 19

When it comes out of the oven, the steam is shaken out and cooled upside down

Step 20

The final release

Cooking techniques

It is not because of scent egg law completely ability success rate is tall, the sugar quantity in egg white is more so the stability of the egg white that send is taller also, do not reduce sugar easily so.