Chocolate sponge cake

Recipe Recommendations

• low-gluten flour 120 grams
• eggs of 6
• powdered sugar
• cocoa powder 30 grams
• dark chocolate 50g
• butter 50 grams

• sweetening
• burn
• an hour
• simple

Steps for Chocolate sponge cake

1

Prepare raw materials。

2

The protein is separated from the yolk, and the bowls of protein are clean and free of oil and water。

3

Cocoa flour and low-banded flour are mixed for screening。

4

Black chocolate with butter insulated from water to dissolved liquid。

5

Protein is passed out with an eggbeater, which is added to 70 grams of sugar powder three times. Just send the protein to the wet hair-blowing state as shown in the figure (lifting the egg-beater, pulling out the tip of the curve)。

6

The remaining 40 grams of fine sugar are added to the yolk, which is sent to light colour with an egg batterer and loose in size。

7

The melted chocolate butter was dropped three times and continued evenly with an egg-beater。

8

After the chocolate butter was poured, it became a thick yolk paste。

9

A third of the protein is in the yolk paste, which is mixed from the bottom with a rubber razor。

10

Smash it and go back to the protein bowl。

11

Continue to mix evenly and become a dense state as shown in the figure (this step is important, and if the protein melts in the process, the mixture becomes thin and the baked cakes do not float

12

The powder that has been thrown into the sift continues in the form of rubber-coated razors, quickly flipping paste until a flat paste is formed。

13

The mixed paste is poured into a grilled dish (or tin paper), the surface is levelled, placed in a preheated oven of 175 degrees, and baked for about 18 minutes until it fully swells. Plugged in and out of the cake centre with toothpicks, and there was no residue on the toothpicks, which meant the cake was cooked。

Recipe Categories

• baking Recipes