< img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=427725605003911&ev=PageView&noscript=1" />

0 Failure – Classic Chocolate Sponge Cake

A sponge cake is a puffy confection made by filling the egg white with a large amount of air and baking it with flour, so named because its structure resembles that of a porous sponge.

As two of the most basic cakes in the baking world, sponge cakes and chiffon cakes are a must-have for baking beginners.

Only after you have mastered them will your baking journey be easier and smoother. The most common problem when making a sponge cake is that it does not grow high, and the reason for this is that it is mainly defrosted.

The sponge cake Timexing is making today uses the split-egg method, which has a higher success rate and is safe for newbies to make.


Chocolate Sponge Cake

  • Baking tools- 6 inch round mould with live bottom
  1. Butter liquefied 30g/1oz
  2. 80g/2.8oz of fine caster sugar
  3. Low flour 90g/3.2oz
  4. 5 eggs
  5. Milk 30g/1oz
  6. Water 6g/0.2oz
  7. Cocoa powder 10g/0.4oz
  • Baking tools- 8 inch round mould with live bottom
  1. Butter liquefied 45g/1.6oz
  2. 120g/ of fine caster sugar
  3. Low flour 140g/4.2oz
  4. 7 eggs
  5. Milk 45g/16oz
  6. Water 9g/0.3oz
  7. Cocoa powder 15g/0.5oz
  • Baking tools- 10 inch round mould with live bottom
  1. Butter liquefied 90g/3.2oz
  2. 240g/8.5oz of fine caster sugar
  3. Low flour 280g/9.8oz
  4. 14 eggs
  5. Milk 90g/3.2oz
  6. Water 16g/0.6oz
  7. Cocoa powder 30g/1oz

Steps to make

① Heat the butter, cocoa powder and milk together until the butter is melted, keeping the temperature between 40°C.

② Separate the eggs and place the egg whites in a clean, waterless, grease-free bowl. Add the sugar to the egg whites in three batches and beat until large sharp hooks form.

③Pour the egg yolks into the egg white batter and beat well.

④ Add half of the sifted low flour and mix well, then add the other half of the flour and mix well.

⑤ Take a little of the batter and mix it with the butter, then pour it back into the larger batter and continue to mix well.

⑥ Line the moulds with greaseproof paper, pour into the moulds and shake out the air bubbles. Bake in a preheated oven at 150°C for about 50 minutes for a 6-inch bake, 150°C for an 8-inch bake and 70 minutes for a 10-inch bake.

⑦  Bake until the top is coloured and there are no sticky crumbs when a bamboo skewer is inserted.

Tips

The shelled eggs weigh about 60g/2.1oz. Chilled egg whites are better when whipped.

Buy Now – TIMEXING Cake Locking Mould Set


Use professional moulds to make the cake more delicious and make your family and friends happy.

Leave a Reply

Your email address will not be published. Required fields are marked *