Chocolate Sponge Cake

Name: Chocolate Sponge Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 3 pcs egg; 50+30g Caster sugar; 20g cocoa powder; 30g butter

by Junzhi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

There are two kinds of cakes that novice friends encounter the most problems in making, but they are the most basic cakes. One of course is a mad cake, oh no, it is a chiffon cake. The other is French sponge cake.
Chiffon cake is probably everyone's favorite cake, and it has long been famous. It is normal to have more problems. But the French sponge cake is beyond my expectation. In my concept, it seems to be much easier to succeed than the Chiffon cake.
After all, these two cakes have the same feature, that is, once you do it, you will feel simple, and the previous failures suddenly become worthless. It's nothing more than the beat of the eggs. The mixing method and the baking temperature and time. If you think about it, success is very close.
Today we bring a basic sponge cake. I personally think that this cake is simpler than the previous sponge cake made with whole eggs. It is an egg-separated sponge cake with a soft taste. It is soft and very delicious, and the risk of failure in making is a little less. If a successful mother has been inviting you to be a guest at her house, you might as well try this cake. You may see her soon. It’s my son.

Ingredients

60g Low-gluten Flour
3 pcs Egg
50+30g Caster Sugar
20g Cocoa Powder
30g Butter

Chocolate Sponge Cake

1. Prepare raw materials. The egg whites and egg yolks are separated, and the egg white bowls are clean, oil-free and water-free. Cocoa powder and low-gluten flour are mixed, the butter is heated in water until it melts into a liquid; the cocoa powder and low-gluten flour are mixed and sieved for use

2. Beat the egg whites with a whisk. When whisking, add 50 grams of fine sugar in three times; whisk the egg whites to the wet foaming state as shown in the picture (lift the whisk, and the egg whites will pull out the curved sharp corners). Add the remaining 30 grams of fine sugar to the egg yolk. Sugar, beat with a whisk until the color becomes lighter and the volume is fluffy

3. Pour the melted butter in three times, and use a whisk to continue beating evenly

4. After pouring the butter, beat into a thick egg yolk paste; put 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to stir up from the bottom to mix well

5. After mixing well, pour it back into the egg white bowl; continue to mix evenly and become thick as shown in the picture (this step is very important, if the egg white is defoamed during the mixing process, the mixture will become very thin. The baked cake will not be fluffy)

6. Pour in the sifted flour; use a rubber spatula to continue to stir the batter quickly until a uniform cake batter is formed

7. Pour the mixed batter into a baking pan lined with parchment paper (or tin foil), smooth the surface, put it in a preheated 175 degree oven, and bake for about 18 minutes until it is completely puffed. Put a toothpick into the center of the cake and pull it out. There is no residue on the toothpick, which means that the cake is cooked; take the baked cake out of the baking tray while it is hot, and tear open the baking paper around it. After the cake cools, cut into cubes and serve

Tips:
1. Different from the whole egg sponge cake, the egg yolk and egg white are separately beaten and mixed together. It is less difficult to beat than whole eggs, and it is relatively simple to make;
2. Many times, people like to add butter in the last step, that is, add flour and mix into a batter before adding butter. But this is dangerous for novices, because the grease and batter are easy to defoam when they are mixed. When making this cake, first mix the egg yolk and butter (the egg yolk can partially emulsify the butter to form a thick mixture), making it easier to make successfully;
3. The most important problem is to prevent defoaming, no matter whether it is a whole egg or a split egg cake. Because the beaten egg is the key to the fluffy cake, if it is defoamed, the cake will lose the fluffy power, and the texture will be rough. The taste will become hard, or it will simply become an "omelet". Therefore, you must pay attention to the technique when turning the batter, and mix from the bottom up, do not draw a circle, and quickly mix the batter evenly;
4. The cake is completely fluffed by whisking the eggs, so there is no leavening agent such as baking powder in the recipe. If you are worried that the egg liquid will defoam when you make it yourself, or if you want the cake to be more fluffy, you can add 1/2 teaspoon (2.5ML) of baking powder to the flour;
5. The cake is very delicious when eaten directly. You can also sprinkle with nuts and squeeze with chocolate sauce to make the taste richer.