Cocoa Sponge Cake

Name: Cocoa Sponge Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 (each with a shell weighs 60 to 65g) Whole egg; 130g Low-gluten flour; 10g cocoa powder; 80g Fine sugar; 2g salt; 30g Salad oil; 30g milk

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

As the name implies, the whole egg cake is beaten, that is, the eggs do not need to be separated. The egg white and egg yolk are beaten together until they expand and then the powder is added. The cake made is also called sponge cake.
Whole egg beating is not only easy to beat the egg white, and the state after being beaten is also easier to defoam, so the number of failures is not much better than that of chiffon.
But do it a few times to find the problem, the success rate of sponge cake is still very high.
An electric whisk is necessary to beat whole eggs first. With an electric whisk, the whipping of eggs is half as successful.
The egg is not easy to beat when it is cold, and it is easy to foam when it is warm, so put the mixing bowl on top of hot water for whipping. If the temperature is enough, take the bowl away. Higher temperature will affect the stability of foaming.
It is also very important to place the powder at the end. Mix the dough quickly and gently. It will defoam easily after a long time.
In short, only more practice will have the joy of success.
Let me make a full single sponge cake step by step with me. "

Ingredients

4 (each with a shell weighs 60 to 65g) Whole Egg
130g Low-gluten Flour
10g Cocoa Powder
80g Fine Sugar
2g Salt
30g Salad Oil
30g Milk

Cocoa Sponge Cake

1. Mix flour, cocoa powder, salt and weigh.

2. Then use a mesh sieve to sieve it twice for use.

3. The mold oiling paper is ready.

4. The water in the pot is heated to about 70-80 degrees.

5. Beat the eggs into the basin and add sugar.

6. Stir evenly with a whisk at low speed, then place on a hot water basin and beat at high speed.

7. When the temperature reaches about 40 degrees, remove the hot water basin.

8. Continue to beat until the color becomes whitish and swollen, and there will be a clear trace of the egg drop that does not fade away.

9. The milk is heated by microwave and the salad oil is mixed and stirred evenly for later use.

10. Add the powder to the egg liquid in 2 batches, and make a uniform copy each time.

11. After mixing everything.

12. Then add milk oil liquid to replicate evenly.

13. Pour the cake batter into the mold and shake out bubbles.

14. Preheat the oven to 180 degrees, put the mold in the penultimate layer and bake for 35-40 minutes.

15. Take a small bowl and put it in a hot water pot.

16. Melt the white chocolate, add a little milk, and put it in a chocolate pen for later use.

17. The cake is baked for about 25 minutes and can be covered with tin foil to prevent the color from becoming too dark.

18. The baked cake will be removed from the mold immediately. After it has cooled down, decorate it with white chocolate.

Tips:
When the whole egg is beaten, it will be easy to foam in a hot water basin, but it takes a lot longer than just beat the egg whites. Checking the temperature with a thermometer can help you accurately grasp the temperature, and the success rate is high.

If there is no thermometer, the hot water basin can be removed by whipping for about 3-5 minutes. The high temperature of the egg will also affect the stability of foaming.

The flour must be mixed quickly and gently, and the mixing method must not be used to make a circle to avoid defoaming.

Oil paper is added to the mold to make it easier to demold.

When baking, when you see the color on the surface of the cake, add tin foil to prevent the cake from getting too dark.

I bake it at 180 degrees, and it feels that the temperature is a bit high, and it cracks a little when I take it out. The temperature can be adjusted with my own oven.

The surface decoration is optional, whatever you like.