chocolate sponge cake
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 60g
- eggs of 3
- fine sugar 50g 30g
- cocoa powder 20g
- butter 30g
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for chocolate sponge cake
1
Separate egg whites and egg yolks; heat butter under water until melted and liquid; sieve cocoa powder and low-flour for later use.
2
Whisk the egg white with an egg beater. Add the egg white in three times. Whisk until the corners can be pulled out. Just stir until the corners can be pulled out. Just foam wet. After beating, set aside
3
Add the remaining 30g of fine sugar to the egg yolk and beat with an egg beater until the color becomes light and fluffy
4
After the color becomes lighter, pour in the melted butter in three times, and continue to stir evenly with an egg beater until a thick egg yolk paste is finished
5
Pour 1/3 of the egg white into the egg yolk paste and mix well
6
Pour all the mixed egg yolk paste back into the egg white and mix well
7
Add 60g of low flour and mix, mix well
8
Pour the mixed paste into an 8-inch square baking sheet and place in the oven at 170° for about 18 minutes
9
Done!
10
taste is not bad