Thanks to Nasi Lemak Lover for sharing the good recipe.
Ingredients :
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
15g cocoa powder I use Vanhouten Chocolate Powder
75g cake flour
4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of Tartar
60g caster sugar
Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, stir to combine,then add in cocoa powder, mix well.
4. Add in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.
9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins. Remove cake from oven and cool on a wire rack (don't need to invert the cake). Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.
Ingredients :
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
15g cocoa powder I use Vanhouten Chocolate Powder
75g cake flour
4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of Tartar
60g caster sugar
Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, stir to combine,then add in cocoa powder, mix well.
4. Add in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.
9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan), bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins. Remove cake from oven and cool on a wire rack (don't need to invert the cake). Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.
So here is the egg whites beaten to stiff peak and also the chocolate batter.
Fold and Fold... Remember on this step do not over fold the mixture.
The chocolate batter after mixture with egg white.
Starting to rise up......
When i raised the temperature to 170c, it started to raise higher more...
After cooling off for 10 - 15mins later i use spatula to remove out the cake.
Was so happy that there is no crack found above the cake..
Tadaa..... Here is the final outlook of the Chocolate Sponge Cake..
So moist and is a good sponge cake recipe to keep with..
Do try everyone.
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