Northeast Cuisine

Long Nian Chocolate Sponge Cake

Gifts for Mothers Birthday~

Food Material List

  • 1 Low-gluten flour 60g
  • 2 Egg 3
  • 3 Granulated sugar 50g plus 30g
  • 4 Cocoa powder 20g
  • 5 butter 30g

Operational steps

  • 1 Protein and yolk are separated, cocoa powder and low gluten flour are mixed, butter is heated to liquid in water.
  • 2 Electric beater whisks the egg white, adding 50 grams of granulated sugar three times, whisking the egg white to a wet foaming state (lifting the beater, whisking the protein out of the curved corner)
  • 3 Add the remaining 30 grams of granulated sugar into the yolk and whisk it in an egg beater until it is light in color and fluffy in volume.
  • 4 Pour in the melted butter three times and continue beating in an egg beater to form a thick yolk paste.
  • 5 1/3 protein into the yolk paste, rubber scraper from the bottom up, mix well, pour back into the protein bowl and continue to mix well.
  • 6 Pour in sifted powder
  • 7 Continue to mix with a rubber scraper until a uniform paste is formed, so as not to defoam.
  • 8 Pour the mould into the oven at 175 degrees for 20 minutes until it swells. Put the toothpick in and take it out without sticking.
  • 9 After cooling, put on the Dragon mould, sprinkle sugar powder and finish.~

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