Easy-to-use chocolate split egg sponge cake for novice bakers

Overview

Today, a good friend brought his baby over to play. The baby had long wanted to eat this chocolate cake, and it took him 40 minutes to make it in the morning. The two little darlings each had a piece and kept saying as they ate: It’s so delicious! So delicious! (The recipe comes from Mr. Jun)

Tags

• baking
• cake
• butter
• cocoa powder
• egg
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Prepare raw materials. Separate the egg whites from the egg yolks. The bowl containing the egg whites should be clean, free of water and oil. Heat butter over water until melted.

   

2. 2 Sift cocoa powder and flour together and set aside.

   

3. 3 Beat the egg whites with a whisk. When whipping, add 50 grams of fine sugar in 3 batches. Whisk until wet peaks form (lift the whisk and the egg whites will pull out curved peaks).

   

4. 4 Pour one-third of the egg whites into the egg yolk batter, and use a rubber spatula to stir evenly from the bottom up.

   

5. 5 Mix well and pour into the egg white bowl.

   

6. 6 Continue to stir until it becomes thick as shown in the picture. (This step is very important. If the egg whites defoam during the mixing process, the mixture will become very thin and the baked cake will not be fluffy).

   

7. 7 Pour in the sifted flour.

   

8. 8 Use a rubber spatula to continue folding the batter in rapid stirring motions until a uniform cake batter forms.

   

9. 9 Pour into cake mold.

   

10. 10 Place in a preheated 175-degree oven for about 18 minutes until completely puffed up.

    

11. 11 Cut into cubes.