Chocolate sponge cake
By VicentaLakin
This weekend, two successive breakfasts were for chocolate sponge cakes. It's just different shapes, and yesterday it was creamed mango pellets; today it's squeezed on top of the cream and put on the kids' favorite cherries; with a glass of milk and a plate of fresh cherries, the kids eat nicely. Every time I want a sponge cake, I'm going to make it right now; the freshly baked sponge cake tastes so strong that it can satisfy your hunger buds in a moment
Recipe Recommendations
- eggs of 5
- low powder 140 grams
- cocoa powder 40 grams
- fine white sugar
- butter 60 grams
- milk 100 grams
- Baileys 2 tsp
- lemon juice 5ml
- light cream 200 grams
- cherry 50 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Chocolate sponge cake
1
Raw materials
2
Raw materials二
3
It's two times past the screen
4
Coco powder sifted twice
5
Milk, butter, heat, melt, blend
6
Add 30 grams of fine sugar and mix it evenly
7
Scavengered into cocoa powder, and mixed it into fine and smooth
8
Join the barley
9
It's hot enough to add 120 grams of fine sugar to the egg
10
Insulated from the water
11
The oven preheats 170 degrees lower layer. Three to four sifts of low powder
12
Up and down
13
In the chocolate paste
14
It's even
15
Falling into the mold, cracking bubbles
16
Send it to the oven. 170 degrees, 40 minutes lower
17
It's the way it looks
18
Frozen pieces
19
200 grams of light cream and 20 grams of fine sugar, 9 cents hard, bagged in a bouquet, squeezed in cream, put on cherries
20
Product Advantage
21
Product Advantage
22
Product Advantage
23
Product Advantage