Cocoa Sponge Cake

Overview

I accidentally saw a Japanese-style egg-splitting sponge cake. This method is to first beat the egg whites until they are hard, then add the egg yolks and continue beating. It is easy to get a well-whipped whole-egg sponge cake batter. This operation saves time compared to ordinary whole egg beating, and does not require the use of water heating method, but it can still obtain a stable sponge cake batter. I tried it twice and found it very easy to use. Ingredients: 5 eggs (net weight about 55g/each), 160g caster sugar, 135g low-gluten flour, 30g cocoa powder, 50g butter, 50g milk

Tags

• baking
• children
• cake
• afternoon tea
• butter
• cocoa powder
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Heat butter and milk together over water and melt

   

2. 2 Add cocoa powder

   

3. 3 Stir evenly, let cool and set aside

   

4. 4 Add sugar in batches of egg whites and beat until dry peaks form

   

5. 5 Pour the egg yolks into the beaten egg whites

   

6. 6 Continue to beat with an electric whisk until thick and fluid

   

7. 7 Sift in low-gluten flour

   

8. 8 Mix well

   

9. 9 Pour in the cocoa paste

   

10. 10 Continue to mix evenly

    

11. 11 Pour the prepared cake batter into the mold

    

12. 12 Place in the preheated oven at 170 degrees for about 50 minutes

    

13. 13 Remove from the mold after cooling, seal and store in refrigerator