Chocolate sponge cake
By VicentaLakin
Little sponge cake, one today。
Recipe Recommendations
- eggs of 4
- white granulated sugar 100g
- milk 55g
- butter 35g
- cocoa powder 10g
- low-gluten flour 110g
- vanilla extract 3g
- sweetening
- roast
- several hours
- ordinary
Steps for Chocolate sponge cake
1
Milk and butter melt。
2
Milk and butter mixed in hot water to stay melted。
3
Eggs, sugar, vanilla in a tub, bathing in hot water, evenly mixed。
4
Smuggle to melt。
5
An eggbeater has a high-speed break and has been taking hot water all the way, which makes it easier. The temperature of hot water does not need to be too hot, about 60 degrees。
6
An egg drop can draw an eight word that won't disappear。
7
Scan low-banded flour with cocoa powder。
8
The sifted flour is evenly mixed with the distributed egg fluids by means of flipping。
9
Good pasta。
10
Some of the paste is mixed with milk butter。
11
A mixed liquid, pouring into the paste, evenly mixed。
12
Falling into the moulds, shaking a few times and blowing bubbles, and then sending them into the oven。
13
Lower level 165 degrees, up and down, 40 minutes。
14
Baked cake, bubbles。
15
Rewinding cold。
16
My cake model is taller, and next time it's more appropriate to make a 8-inch cake recipe。