chocolate sponge cake
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 60 grams
- eggs 3个(去壳每个约重50 grams）
- cocoa powder 20 grams
- butter 30 grams
- cream of tartar appropriate amount
- fine sugar 80 grams
Steps for chocolate sponge cake
1
Brush oil on the baking plate and sprinkle high powder on it to prevent sticking. I spread a layer of baking paper in the baking plate to save trouble.
2
Separate the egg white from the yolk of 3 eggs, and put 30 grams of sugar in the yolk.
3
Beat with an egg beater at low speed.
4
Until the yolk color becomes lighter and the volume becomes fluffy.
5
Slowly add butter, stirring while pouring.
6
Sieve in the flour and stir irregularly until the batter is uniform.
7
Add a little tartar powder or white vinegar to the egg white, beat until rough, add 25 grams of sugar, continue beating only to gently soak, add 25 grams of white sugar until moist and beat.
8
Spoon one-third of the beaten egg white and stir it with the egg yolk paste, turning it up and down like frying pan. At this time, you can preheat the oven at 175 degrees for ten minutes.
9
Mix the egg white and egg yolk paste in three times, turning it up and down and stirring irregularly to avoid tendons.
10
Stir the cake paste.
11
Pour the cake paste into a baking sheet and place in the oven, medium layer, at 175 degrees for 18 minutes.
12
Take it out immediately after baking, invert it and remove it from the mold, and remember to tear off the cake paper on the surface!