1 recipe found
Cocoa Sponge Cake A cake without enough cream is not perfect~~~~ It’s not satisfying at all...it’s not satisfying, it’s not satisfying, it’s not satisfying!!! Next time, how thick the cake slices are, how thick the cream must be!!! But why do we still have to do it? Can it be made more perfect? NO Reply with a quote from Escoffier - The art of cooking lies in the constant repetition of the present. A 6-inch round mold with a live bottom. Heat the middle of the oven at 180 degrees for 30-40 minutes (the mold is placed in the middle or lower middle of the oven). Super verbose: Let stand: Invert the mold on the cooling rack, unmold (inverting can make the top flat), after the heat dissipates slightly, tear off the oil paper, turn it over, and cover it with a wrung-out wet cloth or kitchen towel during the cooling process to prevent the surface from drying out. Cool completely, seal and store at room temperature *Japanese method 1: After the egg white cream is beaten, mix the egg yolks and continue to beat. *Japanese method 2: The cocoa powder is not added directly, but becomes a solution and mixed *The cocoa solution must be stirred in place and kept at a certain temperature before mixing. If there are particles, it will particularly affect the texture. You can also add it through a sieve when adding the batter. *Here is the hard foaming egg white cream. Observe, you will find that it is more delicate because there is a lot of sugar added. *When adding all the powders, maintain good habits. The flour is spread and the egg white cream has limited endurance to avoid collapse
