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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?

    ReplyDelete
    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.

      Delete
  2. Thanks a lot... :D

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

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

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

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

    ReplyDelete
    Replies
    1. It works with vinegar or cream of tartar too

      Delete
  7. Nice one it's yummy πŸ˜πŸ˜πŸ€˜πŸ€˜πŸ‘πŸ‘

    ReplyDelete
  8. Can you make pineapple upside down cake?

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

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

    ReplyDelete
  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...

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

    ReplyDelete
    Replies
    1. Yes, you can. You can also use vinegar.

      Delete
  13. Amzing recipe, so simple. The cake is devine n so soft.

    ReplyDelete
  14. Can we make this with all propose flour. If yes what we need to add in what quantity..?

    ReplyDelete
    Replies
    1. I think you still can use AP flour, but the results might not be as soft as it suppose to

      Delete
  15. Can we make this with all propose flour. If yes what we need to add in what quantity..?

    ReplyDelete
  16. Totally yummy. Took cake out after 1 hour since cooked and firm. But it shrank after I took out from oven. I suppose the cake needs to really bake for 85 min even though alrdy firm earlier?

    ReplyDelete
  17. can i make it without oven?.... and tell me plz without oven how can i make it in a stove.....reply plz

    ReplyDelete
  18. the cake wont fluff up, I followed exact steps.

    ReplyDelete
  19. I dont know why mine is cracking on the top i am a pastry chef so i spspecifically did every step right but its my second attempt and yet it still cracked way too much i folded it gently the consistency was right so i dont kbow what else fould have gone wrong can it not be done in a fan assited oven ? Because your recipe says both tip and bottom heat on but my oven doesnt have an option like that so my only guess is because its maybe fam assisted i i real dont know but i was so excited when making the cake now i feel pretty annoyed that it didnt turn out niceπŸ™

    ReplyDelete
    Replies
    1. The temperature of your oven might be different? Use a thermometer to check and make sure

      Delete
  20. This comment has been removed by the author.

    ReplyDelete
  21. May I ask where you bought your cake pan please?

    ReplyDelete
  22. May i know, if im not using water bath method and i just directly bake in the oven, is that ok?

    ReplyDelete
  23. can I use club soda instead of milk because of allergy?

    ReplyDelete
  24. My oven doesn’t have the option where top and bottom heat works simultaneously. what should I do? plz reply, I’ll be trying it tomorrow

    ReplyDelete

  25. Hi do i have to used cake flower

    ReplyDelete
  26. Thank you so much for sharing. I tried both vanilla and chocolate cake. They came out amazing. I also made a chocolate- orange variation by adding orange zest and replacing the milk with freshly squeezed orange juice. That too came out amazing!

    ReplyDelete
  27. Hi
    I followed your instructions properly But don’t know why my cake had cracks while baking. Oven temperature was same 150c on fan mode with water bath? What went wrong? Please guide me?

    ReplyDelete
  28. Awesome and mouth watering, can't wait to make it and hat's off to u.

    ReplyDelete

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