Monday, July 25, 2011

Basic Chocolate Sponge Cake

There are a lot of basic cake to choose from ^^, and I believe that the choice is for us. This one is my adaptation after making a lot of it, try it to see why I love this soft cake with lovely texture.



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.

31 comments:

Jennifurla said...

great texture

Anonymous said...

can use this as swiss roll cake?

dailydelicious said...

Yes, you can use in as Swiss roll cake.

Mangoaks said...

My cake tends to shrink after cooling. From your pictures, your cake doesn't appear to shrink. How do you prevent your cake from shrinking?

dailydelicious said...

My 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.

Anonymous said...

I made this but my cake didn't rise. Was there supposed to be baking powder or not?

dailydelicious said...

There are so many important points when making sponge cake.
1. 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

Anonymous said...

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.

Sidratul Muntaha said...

how about by using food processor.usually will failed in attempt put the sugar in once it already on 2nd stage.
aigoo..to lazy to whisk.
(tangan lenguh!)

dailydelicious said...

No, the food processor won't provide enough the air for the sponge, using the hand mixer will be better.

Anonymous said...

Hi can I baked this chocolate sponge in a round pan and then cut them into two for frosting?

dailydelicious said...

Yes, you can use 18 cm round cake pan and bake for 20-30 minutes.

Candy said...

Hi, 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

dailydelicious said...

It will be better to use
4 .............. 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).

yvonne said...

Can i substitute cake flour with normal flour

dailydelicious said...

Yes, but use 10 g of corn flour with 80g of all purpose flour, ^^.

Wawa said...

Hi, Can I subsitute whipping cream with water? Coz have allergy with milk and whipping cream?

dailydelicious said...

You can use oil instead, for this recipe use 30ml of oil (instead of butter and whipping cream).

Anonymous said...

Hi 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.

dailydelicious said...

Yes you can adapt this recipe, by using
Basic 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 ^^

linda ang said...

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.

dailydelicious said...

The 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).

Anonymous said...

Hi. 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?

dailydelicious said...

If you want sponge with light texture you you can use it ^^.

foodlover said...

Im confused do u whip the cream to certain peak? Or do u warm up the heavy cream?

dailydelicious said...

Just warm it and mix into the batter ^^.

Anonymous said...

Hi, if i wanted to make it with 40 x 30 cm cake pan,how many time i should multiply ur recipe above ? Thank u

Cheers
Grace

dailydelicious said...

You need 1.3 times of the original recipe.

Anonymous said...

If 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 :(

dailydelicious said...

The recipe will be:
4 .............. Eggs
120g ........... Sugar
90g ............ Cake flour
20g ............ Cocoa powder
25g ............ Unsalted butter, melted
20g ............ Whipping cream, warm

Anonymous said...

Thank u for ur kind reply :) love ur blog even more.

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