chocolate sponge cake
By AudreyHarris
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 200g
- eggs 300g
- cream appropriate amount
- strawberry appropriate amount
- fine sugar 150g
- vegetable oil 50g
- sweetening
- baking
- several hours
- senior
Steps for chocolate sponge cake
1
Prepare the ingredients.
2
Put all the eggs and sugar into the egg beating bucket.
3
Adjust it to gear 5 and kill it.
4
About 2 minutes until the dripping egg paste does not disappear so easily.
5
Sieve in low-gluten flour.
6
Use a rubber spatula to flip it up and down. Do not draw circles and stir to avoid the muscles coming out.
7
Pour in the vegetable oil and continue to stir up and down evenly.
8
Preheat the oven at 180 degrees for 5 minutes, pour the cake paste into a baking sheet covered with oil paper, shake hard to create bubbles, and bake in the oven for 15-25 minutes.
9
Stick it in with a toothpick and let it cool if no batter comes out.
10
Cut in the middle, beat the cream, spread on one piece of cake, sprinkle with strawberry grains, and cover with another piece of cake.
11
Roll out the chocolate paste into a skin of moderate size and thickness, and sprinkle some corn starch to prevent sticking.
12
Apply a thin layer of cream to the surface of the cake and cover with a chocolate peel.
13
Cut off the excess.
14
Use a fondant tool to press out the desired flowers and leaves on the chocolate crust.
15
You can add some small animals you like.
16
Finally stick it to the cake with water.chocolate sponge cake Make Tips
Sponge cake (2 6-inch round molds or a 25B baking plate, Junzhi's recipe)(Heat the baking plate at 180 degrees for 15-25 minutes, 6-inch round molds at 180 degrees for 35 minutes)