Chocolate sponge cake rich

Published Aug 31, 2021 at 13:54pm ET

The sponge cake made this time is a Japanese egg-splitting sponge which is popular on the Internet. Even if cocoa powder is added, which can easily cause defoaming, there is no problem at all. The success rate is high.

Food Material List

1 Egg 3
2 Low-gluten flour 60g
3 Cocoa powder 20g

Operational steps

1 The materials needed for weighing are medium-sized eggs with shells of about 60 grams.
2 Separate the egg white in a clean, oil-free, water-free whisker
3 Whisk the egg white with an electric beater and add fine granulated sugar three times until there are abundant bubbles.
4 Second times fine sugar, egg white foam smaller, volume expansion.
5 Add sugar third times, the foam becomes thinner, you can have a texture and continue to send.
6 Send it until the egg beater has a stiff straight pointed angle.
7 Pour the egg yolk into the egg whisker and whisk at low speed.
8 Stir until the yolk and protein are completely mixed.
9 Sift in low gluten flour
10 Turn over with a scraper until you cant see the delicate state of dry powder at all.
11 Mix butter with milk, dissolve butter in hot water
12 Pour the cocoa powder into the butter-milk mixture and stir until no particles are found.
13 Take a small portion of the batter and pour it into the cocoa butter paste. Stir well.
14 Pour 13 back into the remaining batter.
15 Stir well
16 Pour in the 6-inch cake mould and shake the bubbles several times horizontally.
17 Bake in preheated oven 170 for 40 minutes
18 Baked cocoa sponge
19 Shock the water vapor out of the furnace immediately after discharging and cool it upside down to release the mould.
20 finished product
21 finished product
22 finished product

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