Basic Chocolate Sponge Cake
Make 30x30 cm sheet cake
Basic Sponge Cake
3 ...................................... Eggs
90g ................................. Sugar
70g ................................. Cake flour
15g .................................. Cocoa powder
20g ................................. Unsalted butter, melted
15g .................................. Whipping cream, warm
Preheat the oven to 180°C.
Line the 30cm x30cm pan with baking paper.
Sift the flour with the cocoa powder and set aside.
Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).
Take 1/4 cup of batter and mix with the warm whipping cream and melted butter, fold to combine.
Sprinkle the flour mixture over the egg batter and fold to combine.
Pour the whipping cream and butter batter back, and fold to combine.
The batter will be smooth and thick.
Pour the batter into the pan and bake the cake for 14-16 minutes.
great texture
ReplyDeletecan use this as swiss roll cake?
ReplyDeleteYes, you can use in as Swiss roll cake.
ReplyDeleteMy cake tends to shrink after cooling. From your pictures, your cake doesn't appear to shrink. How do you prevent your cake from shrinking?
ReplyDeleteMy cake shrank too, but not much ^^, if your cake shrinks a lot, you can reduce it by lower the temperature and bake it longer. The structure of the cake will be firmer.
ReplyDeleteI made this but my cake didn't rise. Was there supposed to be baking powder or not?
ReplyDeleteThere are so many important points when making sponge cake.
ReplyDelete1. The eggs should be whipped until very thick.
2. The flour should be sifted.
3. The folding process have to be done with a light hand, or the foam that you create will deflated.
This cake contains no baking powder, and I know that it's not easy to make it at first but with some practice you will be able to make it ^^, trust me.
Pook
Thanks for your answer. I sifted the flour and even when I put flour in the egg mixture I put it in additions and through a strainer (so basically i sifted twice). I thought the egg was thick though i'm not sure cause i still see bubbles and the ribbon fall back rather fast (so maybe this is where it went wrong). I fold it very lightly but it took quite sometime because it takes forever for the flour to be fully incorporated. I will try it again someday because your pictures are very nice and i want to be able to make it like that hihi. As of today i'm trying your ham and cheese bread.
ReplyDeletehow about by using food processor.usually will failed in attempt put the sugar in once it already on 2nd stage.
ReplyDeleteaigoo..to lazy to whisk.
(tangan lenguh!)
No, the food processor won't provide enough the air for the sponge, using the hand mixer will be better.
ReplyDeleteHi can I baked this chocolate sponge in a round pan and then cut them into two for frosting?
ReplyDeleteYes, you can use 18 cm round cake pan and bake for 20-30 minutes.
ReplyDeleteHi, I'm wondering if this will make 2 8inch cake. or one thick 8 inch cake that I can cut into two layers? I'm trying to use it to assemble a mousse cake that will be 8 inches
ReplyDeleteIt will be better to use
ReplyDelete4 .............. Eggs
120g ........... Sugar
90g ............ Cake flour
20g ............ Cocoa powder
25g ............ Unsalted butter, melted
20g ............ Whipping cream, warm
for 8inch cake ^^.
The baking time will be 25-30 minutes (more or less, please check).
Can i substitute cake flour with normal flour
ReplyDeleteYes, but use 10 g of corn flour with 80g of all purpose flour, ^^.
ReplyDeleteHi, Can I subsitute whipping cream with water? Coz have allergy with milk and whipping cream?
ReplyDeleteYou can use oil instead, for this recipe use 30ml of oil (instead of butter and whipping cream).
ReplyDeleteHi pook, if I want to make a coffee sponge cake instead of choc flavour. Can I replace the cocoa powder with instant coffee? If yes, should I mix the instant coffee with whipping cream? Thanks.
ReplyDeleteYes you can adapt this recipe, by using
ReplyDeleteBasic Sponge Cake
3 ...................................... Eggs
90g ................................. Sugar
80g ................................. Cake flour
1tsp .................................. instant coffee granules
20g ................................. Unsalted butter, melted
15g .................................. Whipping cream, warm
and mix the coffee with warm whipping cream ^^
Hi..dd, if I don't use the whipping cream is there any difference in raise of the cake or texture? I know for sure the taste will different.
ReplyDeleteThe whipping cream adds fat and moisture to the sponge and makes it softer. You can use melt butter too, but the texture will be heavier (a bit).
ReplyDeleteHi. I'm trying to find a nice chocolate cake layer for an Oreo Cake, which I'll frost with Vanilla German Buttercream. Is this sponge suitable?
ReplyDeleteIf you want sponge with light texture you you can use it ^^.
ReplyDeleteIm confused do u whip the cream to certain peak? Or do u warm up the heavy cream?
ReplyDeleteJust warm it and mix into the batter ^^.
ReplyDeleteHi, if i wanted to make it with 40 x 30 cm cake pan,how many time i should multiply ur recipe above ? Thank u
ReplyDeleteCheers
Grace
You need 1.3 times of the original recipe.
ReplyDeleteIf 1.3 times, how bout the egg ? Should i used 4 or 5 eggs ? Still a bit confused for the egg part whenever im about to multiply any recipe :(
ReplyDeleteThe recipe will be:
ReplyDelete4 .............. Eggs
120g ........... Sugar
90g ............ Cake flour
20g ............ Cocoa powder
25g ............ Unsalted butter, melted
20g ............ Whipping cream, warm
Thank u for ur kind reply :) love ur blog even more.
ReplyDeleteHi, if I want to use this recipe for baking yellow sponge cake, can I just omit the cocoa powder?
ReplyDeleteThanks, Sherly
You can use this recipe:Soft Sponge Cake
ReplyDeleteThanks for your reply.
ReplyDeleteSherly
hi, where can i buy a cake pan like yours? thank you :)
ReplyDeleteI got this one from Japan ^^
ReplyDelete