Delicious cocoa sponge cake
Overview
It is more practical and can be used as a snack for children. It can also be used to entertain friends as an afternoon tea snack. I personally feel that the taste is very good and rich and mellow. It is very delicious when paired with black tea or coffee
Tags
Ingredients
Steps
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When gathering ingredients, use refrigerated eggs. Separate the egg yolks and egg whites and put them in separate basins without water or oil.
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Sift the flour and cocoa powder in advance and set aside
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Add 30g of fine sugar to the egg yolks and beat evenly
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Pour in corn oil [butter is liquefied in advance] and beat until emulsified evenly, then add milk and stir evenly
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Add 3 drops of lemon juice to the egg whites and beat at high speed for a few times until the fish eyes start to foam and add fine sugar in three batches
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When it becomes smooth, add the second batch and continue beating
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Add the third time and continue beating until the so-called wet foam appears [as shown in the picture, we will beat a few more times]
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Add one-third of the egg whites to the egg yolks and mix well
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Pour back into the egg whites and mix well
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Sift in the flour and cocoa powder and mix thoroughly until smooth and smooth
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Pour into the mold, shake a few times, shake and spread flat
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Preheat the oven to 160 degrees in advance, set the upper and lower heat to 160 degrees and bake for 20 minutes [please make adjustments according to the characteristics of your oven]
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After taking it out of the oven, turn it upside down and let it cool down [the beauty of the cake will be affected by the lattice marks on the surface when it cools down] Sprinkle a little bit of powdered sugar to decorate and increase the flavor
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Delicious afternoon tea snacks completed
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Finished product
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Finished product
