Friday, July 15, 2011

Soft Chocolate Sponge Cake

Another version from my beloved recipe ^^, after making the soft sponge cake I think about making it into chocolate version too.
 Soft Chocolate Sponge Cake
Make 23x23cm cake
2 ...................................... Eggs
50g ................................. Sugar
30g ................................. Cake flour
7g ……………………………… Cocoa powder
......................................... A pinch of salt
20ml ............................... Whipping cream (warm)

Preheat the oven to 180°C. 
Line 23m x23cm pan with baking paper.
Sift the flour, cocoa powder and salt together, 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, fold to combine.

Sprinkle the flour mixture over the egg batter and fold to combine.
Pour the whipping cream batter back, and fold to combine.

The batter will be smooth and thick.
Bake for 10-12 minutes until spring back when press lightly.

6 comments:

  1. My cake didn't really rise.. Is it because I just put room temperature whipping cream? I followed everything on the recipe, only that is different. Please help?

    ReplyDelete
  2. The most important step is whipping the egg, than the temperature of the whipping cream. Just checking that the egg is in the ribbon stage before making the next step. But if you want to try again I suggest warming it it will be easier to fold.

    POOK

    ReplyDelete
  3. HELP! I made my sponge cake according to this, but the bottom of my sponge cake was like heavy gel and I don't know why...

    ReplyDelete
  4. How was your batter look like before baking?
    It's can come from many problem, like over mix the batter (you will lose the air and the cake won't rise properly), under mix the flour, or the problem can come from the under heat of the oven too.

    ReplyDelete
  5. Hi
    Can u please tell me for making ganache and for decoration like making thin sheet leaf pattern s etc.. what kind Iof chocolate should use ( compound or coverture or normal Supermarket chocolate) and for making those how much percentage cocoa should contain in tht chocolate?

    ReplyDelete
    Replies
    1. For chocolate decorating:
      If you use compound chocolate or candy melt you don't have to tempering the chocolate, just melt it and shape it the way you want ^^.
      But for coverture or normal Supermarket chocolate, you have to tempering it or they won't set after shaping.

      Delete

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