Name: Cocoa Whole Egg Sponge Naked Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low powder; 20g cocoa powder; 3 pcs egg; 75g Caster sugar; 35g milk; 35g butter; 4g honey; 350g Light cream; 10g dark chocolate; 20g Sugar; Some Strawberry; 30g water; 15g rum

Cocoa Whole Egg Sponge Naked Cake

by Memorial trip

4.6 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

#小小美食日记# Naked cakes have been popular for several years. Not only they look good, but they are also suitable for handicapped parties who don’t know how to decorate flowers. Give it a try. My personal favorite is the cocoa sponge. It’s really delicious. , Sponge cake and cream are a perfect match

The most important way to make sponge cake is the mixing method. I use egg custard, which feels faster than a spatula and mixes evenly, so that it can be baked in the oven in a shorter time, and it is not easy to defoam. I sit in warm water, which is traditional. Sponge cake with whole egg

This recipe can also make six cupcakes. This recipe has a strong cocoa flavour and a creamy texture. It’s really delicious. Sponge cake part: 70g low powder, 20g cocoa powder, 3 eggs (130g medium and small eggs with shells) ), 75 grams of caster sugar, 35 grams of milk, 35 grams of butter, 4 grams of honey/water. Decoration: 350g of whipped cream, 10g of dark chocolate, 20g of white sugar, and appropriate amount of strawberry. Liquid part: 30g of sugar, 30g of water, 15g of rum "

Cocoa Whole Egg Sponge Naked Cake

1. 35 grams of milk, 35 grams of butter, 4 grams of honey/water, 20 grams of cocoa powder, mix evenly and put it in a pot to keep warm at about 40 degrees

2. Prepare a water-free and oil-free container and put 3 eggs into the white sugar at one time. In the picture, I made twice the amount

3. Sit in warm water until the egg-battered painted characters do not disappear

4. Sort the batter at a low speed, stay in each place for 15-30 seconds and slowly turn to the next place, until the batter has no big bubbles and becomes very delicate (this step cannot be saved, it determines the taste of the cake)

5. Sift in the low-powder mixture at one time and mix with egg until there is no dry powder

6. Use a spatula to pour in the warm cocoa paste and mix for about 30 times.

7. Pour the batter into a 6-inch non-stick mold and shake the big bubbles

8. After preheating the oven 180 degrees in advance, put it into the oven and bake for about 35 minutes. The specific temperature and time should be adjusted according to the actual situation.

9. Bake and let cool for later use, you can slice and brush with sugar and wine liquid (30g sugar + 30g water boil and melt and let cool + 15g rum)

10. Dark chocolate 10g+10g light cream melted in water, then mix it with a spatula evenly, add 90g cream and whip it for decorating

11. 250g of cream plus 20g of sugar to beat and set aside for pasting

12. Plain cream filling, smooth the side with a spatula

13. Squeeze the chocolate cream on the surface and decorate with strawberries

14. carry out

15. carry out

Tips:
1. The temperature and time of each oven are different, so you should adjust them according to your own oven status.
2. Check if the cake is cooked, you can use a toothpick to check if there is no cake batter, it is cooked
3. The whipped cream + dark chocolate melted in water, don't stir it, it must be completely melted and then mix well
4. The piping mouth can be used as you like,
5. The filling cream can be increased or decreased according to the actual situation