Cocoa Sponge Whirlwind Cake

by The greedy cat who loves life

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I have always liked this whirlwind mold, and I always think the shape of the cake made is super cool. This time I used the sponge recipe of the hot noodle method. The taste is delicate and soft, and the aroma of cocoa is charming. It is a small dessert that has to be knocked on the weekend. "

Ingredients

Cocoa Sponge Whirlwind Cake

1. Brush a thin layer of oil in the mold

2. Put the corn oil into the milk pan and heat it until there are lines

3. Mix low-gluten flour and cocoa powder through a sieve

4. Pour the sifted powder into the oil pan and mix quickly

5. Beat the eggs into a large clean bowl

6. Add fine sugar and beat with an electric whisk

7. The state as shown in the figure, the texture does not disappear for about 30 seconds

8. Take 1/4 of the egg batter and add it to the batter and mix well

9. Take 1/4 of the egg batter and add it to the batter and mix well

10. Pour the mixed batter into the original beaten batter

11. Stir evenly

12. Put into the mold, you can make 6 4-inch cyclone molds, preheat the oven at 150 degrees, put it in the middle layer and bake for about 20 minutes

13. Finished product

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