[Easy to Succeed] Basic Cocoa Sponge Cake 容易成功的基础巧克力海绵蛋糕

6:00 PM Unknown 0 Comments

After baking my first easy to succeed Sponge Cake [see this post] which was good and given to my MIL, the urge to bake another is so strong.  Why not bake another with cocoa flavour, then?

Again, I succeeded to bake this lovely cocoa flavour sponge cake.  The cake didn't crack, or shrink and I was able to remove it from the pan with bare hands.

Tasted good.  Soft, moist and fluffy.  But this cake is going to my mum's house. I tasted the cake there, hehehe!  Does that mean I have to bake another?

1. In a bowl, beat egg yolks and sugar until light, add in melted butter and vanilla essence.  Mix well.
2. In a mixing bowl, whisk egg whites till frothy and add sugar in 3 additions.  Beat until soft peaks.
3. Fold 1/3 of meringue into egg yolk mixture and mix well.  Return the batter to meringue, fold in using a rubber spatula.
4. Sieve in flour and cocoa powder.  Fold in using a rubber spatula.
5. Pour into prepared tin, baked in preheated oven at 140 degrees C for 25 minutes, then increase to 170 degrees C and bake for a further 20-25 minutes or until cake is done [Angel baked the cake for 30 minutes at 175 degrees C].
6. Remove cake and drop the pan from a height of 20 cm onto table top [this is to prevent the cake from shrinking when cooled].  Invert cake to cool on wire rack before removing from pan.
7. Slice cake to serve.
   
   
   
   
   
   

   

1. The height of this cake using 7" pan is 6 cm.
2. Use loose bottom baking tin, no need to line of grease.
3. Add 1/2 tsp of baking powder to the flour - optional.
4. Can use 8" round cake pan or two 6" round pan - as per Angel's recipe.