Cotton Soft Chocolate Sponge Cake




Ingredients:
80g cake flour(1/2 cup+3tbsp)Cake flour I use(Amazon link)http://amzn.to/2we46cd
20g cocoa powder (1/4 cup)
50g sugar (1/4 cup)
40g oil(1/4 cup)
50g milk (less than 4tbsp)
6g vanilla(1tsp)
pinch of salt
66g egg yolk (4 large)

130g egg whites(4 large)
50g sugar(1/4 cup)
1tsp lemon juice

7" cake pan (18cm x 7cm)

Bake at 150°c preheated oven for 85(5 min up&down)  in a preheated oven at the bottom rack with both top and bottom heat on.




method:
* preheat the oven to 150°c and boil some water, and line the baking pan with parchment paper, wrap the bottom of the pan with aluminum foil if the pan bottom is separable.
*sift flour and cocoa powder together very well
*add the mixture of egg yolk, sugar, salt, milk, vanilla, oil into the flour and mix until smooth.
* in a separate bowl whisk egg white until little foamy then add lemon juice, sugar and whisk until a stiff peak form using an electric mixer.
* very gently fold the egg white into the egg yolk batter. add in three batches to prevent the egg foam to deflate.
* mix gently just until all incorporated.
*pour into the baking pan, tap the pan on a surface a few times to get rid of big air bubbles, place it in a baking tray filled with 1/2 " hot water for a water bath.
* place the tray on the bottom rack of the oven with the top and bottom heat on.
*Bake for 85 mins or until done.
*tap the pan on the surface for a few times after out of the oven while hot, remove from the pan and let it cool on a rack.



Notes:
*this cake doesn't have any leavening agents so be careful not to deflate the egg foam while mixing. that's the only thing makes the cake rise.
* be careful when separating eggs, if there's any yolk in the egg whites it won't whip up properly!
* I used cold eggs out of the refrigerator, not room-temperature. I noticed room temperature meringue deflates easily.
* the water bath is important as it keeps the cake cooking at a steady temperature
* Be careful not to open the oven during the baking process.
* Over mixing cake batter can result in a heavy, sinking fast, closed to omelette like texture.
* fold the mixture in big strokes, never use an electric mixer for mixing.
* Do not over or under beat the egg whites.It will help your cakes rise perfectly.
* Do not bake the cake quickly at a high temperature otherwise, the cake could fall apart and crack on top.
* if your cake tin bottom is removable like my one place it on a plate or wrap with foil to stop water to get in.
* place the tray at the bottom rack, that way the top will not burn and the water will protect the bottom from burning.
* every step in the video must follow including mixing technique.
* be gentle while mixing the meringue into the yolk batter. don't deflate the air bubbles.
* Cakes shrinks if they're not baked thoroughly
* If your cake shrinks after taking out of the oven, that means you needed to bake 5-10 mins more.
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Comments

  1. Why my cake, is not same height at the video? It is too short... I use 8" cake tin and removable because, I didn't have prefer 7" cake tin at the video.. Is this the cause?

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    Replies
    1. yes, the 1" from the top covered the side also make sure you don't deflate the egg white while folding the batter. be very gentle, don't over mix.

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  2. Thanks a lot... :D

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  3. Thanks for your videos. I would like to know how to up the ingredients to fit a 10 inch springform pan. Doubling ?

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  4. Please tell me if i can do this cake without oven.

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  5. Thank you for this awesome recipe. I made it and it turns out soft, fluffy and good.

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  6. if i haven't lemon can i made it.........

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  7. Nice one it's yummy 😍😍🤘🤘👍👍

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  8. Can you make pineapple upside down cake?

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  9. Hi. Can i replace the oil with butter plz? Thank you.

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  10. Can we bake it in a microwave in convection mode? What would be the timings then?

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  11. Thank you for such a simple easy to follow recipe. It was a big hit now everyone wants me to bake this cake for their kids’ parties.. I made it into a construction cake with choc mousse filling...

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  12. can we replaced lemon with cream of tartar?
    thank you 😊

    ReplyDelete

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