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CHOCOLATE SPONGE CAKE USING EGGS

CHOCOLATE SPONGE CAKE


I have tried this chocolate cake with the same method which I used for my vanilla sponge cake. It really came out very well and so soft. I used chocolate ganache for frosting and whipping cream for filling. It is very good for frosting also. 

In this recipe i have used homemade cake flour.

Homemade Cake Flour:
The simple ratio to prepare 1 cup cake flour is
1 cup of All purpose flour - (minus) 2 Tablespoon +(Plus) 2 tablespoon Corn Flour
ie., Remove 2 tablespoon APF from 1 cup of APF and add 2 tablespoon of Corn flour and mix well.

OK now let’s move on to the recipe.
CHOCOLATE SPONGE CAKE

CHOCOLATE SPONGE CAKE
RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL |
|PREPARATION TIME: 10 Min | COOKING TIME: 45 Min

INGREDIENTS:
Cake Flour                                 ¾ cups*(I have used homemade)
Cocoa powder                            ¼ cups
Eggs (Large)                              4
Vegetable Oil                             ¼ cup
Sugar                                        1/3 cup +1/3 cup
Vanilla Essence                        ½ tsp
Baking Powder                        1 1/4 tsp
Milk                                          1/3 cup
                                                                                                                  
*tbls: Tablespoon|| tsp: Teaspoon

METHOD:
Preheat the Oven for 180 ° C. Grease a 9” baking tin with oil and dust with flour. U can also use the line the baking pan with parchment paper
Separate the Egg whites and yolks.

Take the Egg whites in a dry bowl and beat till u get large bubbles as shown in picture.
Now add 1/3 cup of sugar little by little and beat well for around 4 to 5 minutes until u get the peaks.
The correct stage is if you invert the bowl it will not fall.

In an another large bowl Beat egg yolks and remaining 1/3 cup of sugar for 3 to 5 minutes till it becomes pale and fluffy.

Add the Oil and beat well.
Then add the milk and vanilla essence and beat for few seconds.



Sieve the Flour, cocoa powder and baking powder for 2 to 3 times and mix with the yolk mixture by cut and fold method. Don’t over mix.

Now add the prepared meringue into the flour mixture and mix with a spatula. Use cut and fold method to mix, because over mix will produce dense cake.

Pour the mixture into the prepared pan slowly and tap the pan in the countertop for few times to release the air bubbles to come out.
Bake at 180° C for 45 minutes or until a toothpick inserted inside comes out clean or with very few crumbs.

Let it be in a wire rack for 20 to 30 minutes. Run a knife around the corner of the pan and then invert the cake on a plate.

CHOCOLATE SPONGE CAKE
It is better to keep the cake to be cooled completely before frosting. It is better to cling wrap the cake and refrigerate for minimum 2 hours before frosting. 
CHOCOLATE SPONGE CAKE


NOTES:
You can keep a tray filled with water inside the oven; it will help the cake to cook evenly.
Don’t over mix the flour and egg white meringue; it will make the cake very dense.
Sieving the flour is very important. Some where I read like we have to sieve for N number of times if we mix N number of ingredients. i.e., here we are mixing baking powder and Flour so minimum 2 times we have to sieve.
While beating the egg whites the bowl should be oil free and dry to get the proper peak stage.
Baking time will be varied as it depends on the oven temperature, so check after 30 minutes. For me it took 45 minutes to complete.
Dont open in the first 20 minutes, because sudden decrease in the temperature will create dent in the center.
CHOCOLATE SPONGE CAKE

CHOCOLATE SPONGE CAKE


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