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Ingredient
Cocoa Sponge Cake
Introduce
Chef :
Hiroko ListonCocoa Sponge Cake
My hard-to-fail ‘Basic Sponge Cake’ can be made in different flavour. You can add Matcha Powder to make Matcha Sponge Cake, OR add Cocoa Powder to make this Cocoa Sponge Cake. I altered the amount of Sugar and added a pinch Salt for this sponge.
Ingredient
Food ration :
18 to 20cm Round Cake Tin
1/2 cup
Caster Sugar
1 pinch
Salt
1/4 cup
Cocoa Powder
20 g
Butter *melted
1/2 teaspoon
Vanilla
Cooking instructions
* Step 1
Preheat oven to 170C. Line base and side of a 18-20cm round cake tin with baking paper.
* Step 2
In a small bowl, combine Flour and Cocoa Powder.
* Step 3
Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and Salt, and whisk until well combined.
* Step 4
Gradually sift the flour mixture over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla, mix until just combined.
* Step 5
Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
* Step 6
Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.
* Step 7
*Note: For decoration or filling, Chocolate Ganache is recommended.
Note: if there is a photo you can click to enlarge it
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