Cocoa Sponge Walnut Cake – Japanese method that is not easy to defoam

Overview

As we all know, cocoa powder is a defoaming tool. When making cocoa sponge cake and sifting cocoa powder, novices will inevitably be frightened by the rustling defoaming sound, but with this method, you don’t have to worry about defoaming. The original recipe comes from Yuye Nina, I use 60 grams of Moss Li'an yogurt replaced the 50ML milk in the original recipe. It may be that the yogurt is a bit thick and the batter is a bit dry. Bailey's liqueur is not available at home, so it is replaced with coffee liqueur. Other ingredients are also changed according to your own taste. The walnuts can also be omitted.

Tags

• baking
• cake
• baileys (i used coffee liqueur instead)
• butter
• cake flour
• cocoa powder
• egg yolk
• sugar
• walnuts (can be omitted)
• yogurt (mosliyan)
• protein

Ingredients

Steps

1. 1 Roast the walnuts in the oven until fragrant.

   

2. 2 Separate egg yolk and protein, mix yogurt, butter and coffee wine, and set aside other ingredients.

   

3. 3 Dissolve the yogurt and butter and mix well.

   

4. 4 Beat the egg whites until rough.

   

5. 5 Add sugar in three batches and beat until dry or very close to dry.

   

6. 6 Add egg yolks and continue beating for about 2 minutes.

   

7. 7 Beat until slow flowing.

   

8. 8 Sift in the flour.

   

9. 9 Mix in a J shape until there is no dry powder.

   

10. 10 Sift the cocoa powder into the yogurt butter mixture.

    

11. 11 Mix until there is no dry powder.

    

12. 12 Then pour the cocoa yogurt butter mixture into the egg batter and stir evenly. There is no need to worry about defoaming.

    

13. 13 This is the batter that has been mixed.

    

14. 14 Pour the batter into the mold.

    

15. 15 Place half a walnut (optional).

    

16. 16 The middle level is 170 degrees for about 25 minutes.