Cocoa Sponge Cake

Overview

I made sponge cake last time, and I feel like I am addicted to cake making. Whenever I have free time every day, I will think about what kind of cake to make. I want to make a cake, but all the low-gluten flour at home has been used up, and the new one is on the way /(ㄒoㄒ)/~~ I accidentally found a great post on the WeChat baking public account. As long as there is cornstarch, whether it is high-gluten flour or low-gluten flour, it can be mixed into low-gluten flour in proportion. It’s amazing!

Tags

• baking
• children
• afternoon tea
• birthday
• all-purpose flour
• cocoa powder
• corn starch
• egg
• olive oil
• raisins
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Weigh 80g of all-purpose flour.

   

2. 2 Add 20g cornstarch. (Four formula: 4 all-purpose flour + 1 cornstarch = 5 low-gluten flour)

   

3. 3 6g of cocoa powder.

   

4. 4 Mix well.

   

5. 5 Leave the eggs at room temperature and break them into a water-free and oil-free basin.

   

6. 6 Weigh 70g of white sugar.

   

7. 7 Pour sugar and salt into egg mixture.

   

8. 8 Stir at low speed for one minute until large bubbles appear.

   

9. 9 Turn to high speed and continue mixing for about 15 minutes.

   

10. 10 The beaten egg batter will have lines that will disappear slowly, or you can insert a toothpick directly to make it.

    

11. 11 Sift in flour mixture.

    

12. 12 Mix well.

    

13. 13 Pour in the milk and olive oil and mix well.

    

14. 14 Pour half of the batter into the mold.

    

15. 15 Sprinkle some raisins.

    

16. 16 Cover with remaining batter and tap to remove any big air bubbles.

    

17. 17 Preheat the oven, middle rack, to 170 degrees for 40 minutes.

    

18. 18 Look, the baked cake is quite fluffy~

    

19. 19 Let cool slightly and then unmold.

    

20. 20 If you like, spread a layer of jam in the middle of the cake.

    

21. 21 I added a layer of homemade pineapple jam.

    

22. 22 Let’s eat~