【Chocolate Sponge Cake】
Overview
This is made according to Junzhi's recipe, with slight changes in the amount of materials used. The finished chocolate sponge cake is rich in aroma, soft and delicious. But this cake is prepared to make chocolate mousse cake for children.
Tags
Ingredients
Steps
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Prepare raw materials.
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Separate the egg whites and egg yolks, and make sure the bowl containing the egg whites is clean, oil-free and water-free.
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Sift together cocoa powder and cake flour and set aside.
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Heat the dark chocolate and butter over water until it melts into a liquid state.
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Use a whisk to beat the egg whites, and add 70 grams of powdered sugar in three batches while beating. Just whip the egg whites to a wet foamy state as shown in the picture (lift the egg beater and the egg whites will pull out curved corners).
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Add the remaining 40 grams of fine sugar to the egg yolks and beat with a whisk until the color becomes lighter and the volume becomes fluffy.
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Pour in the melted chocolate butter liquid in three batches and continue to beat with a whisk.
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After pouring in the chocolate butter, beat into a thick egg yolk paste.
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Pour 1/3 of the egg whites into the egg yolk batter, and use a rubber spatula to stir from the bottom up to mix well.
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After mixing, pour back into the egg white bowl.
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Continue to mix evenly until it becomes thick as shown in the picture (this step is very important. If the egg whites defoam during the mixing process, the mixture will become very thin and the baked cake will not be fluffy.)
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Pour in the sifted flour and continue to stir the batter quickly with a rubber spatula until a uniform cake batter forms.
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Pour the mixed batter into a baking pan lined with parchment paper (or tin foil), smooth the surface, put it in a preheated 175-degree oven, and bake for about 18 minutes, until it is completely puffed up. Poke a toothpick into the center of the cake and pull it out. If there is no residue on the toothpick, the cake is done.
