Light and Moist Chocolate Sponge Cake But the downside is that the sponge is quite fragile. Light Fluffy Moist Sponge Cake Recipe this cake has it all, after much research I finally made a sponge cake recipe that I was happy to bake again The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating.

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Seasoning Light and Moist Chocolate Sponge Cake is:

Prepare 3 of Egg whites (large).
Take 120 grams of Granulated sugar.
Provide 3 of Egg yolks (large).
Prepare 80 grams of Cake flour.
Provide 50 ml of Milk.
Provide 30 grams of Butter (or margarine).
Take 20 grams of Cocoa powder. Great recipe for Light and Moist Chocolate Sponge Cake. This chocolate sponge cake is ridiculously easy to make once you have the technique down and it's almost impossible to mess it up! What sets a sponge cake apart from other cakes is the method of preparation and ingredients. Recipes like this one call for more eggs than usual, six to be exact!

Create some people, cooking is indeed something which is quite easy. Apart from being like cooking and having ability to cook quite well, they are also creative in mixing each dish so that it becomes dish that is delicious. But there are those who can’t get cook, so they have to search and look at easy recipes to follow.

Steps make Light and Moist Chocolate Sponge Cake

After all the ingredients are ready, here are 28 how-to guides how to make them.

About the ingredients: I recommend using large eggs. Refrigerate until use. You can substitute margarine for baking for the butter. Preliminaries: Line the mold with parchment paper. If the paper curls up, oil the cake tin before putting in the paper and it will stick to the oil..
Put egg whites in a bowl, and whip with a handheld mixer. (Make sure that you use an impeccably clean bowl. If it has any water or oil in it, the egg whites won't whip up properly!).
When the egg whites are whipped to an even, smooth consistency, add 1/2 of the granulated sugar and whip together. When it's very fluffy add the rest of the sugar, and keep whipping until it turns into a smooth, shiny meringue..
If stiff peaks form when you lift the mixer, it's done! (It's a must to make a meringue that forms peaks!).
Add the yolks to the meringue and mix well. (When the yolks are evenly incorporated, it's done.).
Sift the cake flour into the batter. Use a rubber spatula and mix up from the bottom using a cut-and-fold motion. It's easier if you turn the bowl with one hand as you mix! (Whatever you do, don't beat or knead the batter. Mix as little as possible.).
Put the butter and milk into a heatproof bowl, cover with plastic wrap and microwave for a minute and a half. (You can also warm it in a small pan.).
When the butter and milk are warm, sift in the cocoa powder and mix to dissolve. (It's a bother, but be sure to sift it!).
Keep on mixing until the cocoa has completely dissolved! (Make sure there are no lumps!).
Add the Step 9 mix to the Step 6 batter a little at a time. (If you add it all at once the cocoa butter will sink down to the bottom!) Mix the batter up from the bottom while turning the bowl with one hand, using a cutting motion and working quickly. (Be sure not to beat or knead it at this point too. Mix as little as possible.).
Pour the batter into the lined mold. (Since the batter at the bottom of the bowl does not rise well, pour it around the perimeter of the mold, where it will cook faster.) Drop the filled cake pan 4 to 5 times at a height to eliminate air pockets, and smooth out the surface..
Bake for 30 to 40 minutes in a preheated 340°F/170°C oven. If you poke the middle with a bamboo skewer and it comes out clean, it's done! As soon as it's baked, drop it at a height of 20-30 cm onto a work surface to prevent the cake from shrinking..
Put a well wrung out moistened kitchen towel on your work surface, and take the spongecake out of the cake pan. Peel the paper off the sides. (Put the cake top upside down.).
Put the cake pan back on the cake and leave for 2 to 3 minutes. (This is to make the top surface flat, and to even out the moisture in the cake.).
Take the cake pan off and peel off the paper from the bottom..
Turn the cake over and cool on a cake rack..
Cover the spongecake with a moistened and tightly wrung out kitchen towel, and leave to cool..
When the spongecake is cool, slice horizontally and fill and decorate as you like. (The cake is easier to slice if you let it rest for a day. Keep in a plastic bag.).
How to slice the sponge cake cleanly: Mark the sides vertically with a knife so that you can re-stack the layers later..
If you don't have a cake slicer: Insert toothpicks where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly (in 4 to 8 places)..
Slice through the cake on top of the toothpicks horizontally. Slice the lower layer in the same way..
Re-stack the layers, following the vertical marks you made in Step 19..
Tip: If you flip the bottom layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate..
To make a 12 cm diameter cake: Re-calculate the amounts based on 1 egg. (I halve the amounts mixed for the 18 cm cake.) Bake for 25 to 30 minutes (28 minutes works best for my oven)..
To make a 15 cm diameter cake: Halve the amount of ingredients used for the 20 cm cake. Bake for 30 to 35 minutes (340°F/170°C, 34 minutes in a gas oven)..
To make a 21 cm diameter cake: Re-calculate the amounts based on 5 eggs (Or multiply the amounts for the 18 cm cake by 1.5.) Bake for 30 to 40 minutes (35 minutes works best)..
To make a 12 cm diameter cake plus a 15 cm diameter cake: Use the amount of ingredients specified for the 18 cm or 20 cm cakes (I prefer the latter). Baking times - 12 cm = 28 minutes, 15 cm = 34 minutes..
When trying to figure out how much batter you need for a particular round or square mold, just keep in mind that you should have 1 egg for every 500 ml of batter poured inside the pan..

Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge. Serve this moist chocolate cake with a large dollop of cream. Check out our quick and easy chocolate sponge recipe, using a super simple, all-in-one method.

While cooking many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be selected clean. For more details, please see tips cook Light and Moist Chocolate Sponge Cake so that get perfect results.

Tips

Busyness in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces cooking results that are delicious, what are those?

Selection ingredients Egg whites (large), Granulated sugar, Egg yolks (large), Cake flour, Milk, Butter (or margarine), Cocoa powder, will affect the cooking results. Determination as many as 7 fresh ingredients will be very good because the content nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Light and Moist Chocolate Sponge Cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with About the ingredients: I recommend using large eggs. Refrigerate until use. You can substitute margarine for baking for the butter. Preliminaries: Line the mold with parchment paper. If the paper curls up, oil the cake tin before putting in the paper and it will stick to the oil.. Next, Put egg whites in a bowl, and whip with a handheld mixer. (Make sure that you use an impeccably clean bowl. If it has any water or oil in it, the egg whites won't whip up properly!). After that, When the egg whites are whipped to an even, smooth consistency, add 1/2 of the granulated sugar and whip together. When it's very fluffy add the rest of the sugar, and keep whipping until it turns into a smooth, shiny meringue.. Then, If stiff peaks form when you lift the mixer, it's done! (It's a must to make a meringue that forms peaks!). Next, Add the yolks to the meringue and mix well. (When the yolks are evenly incorporated, it's done.). Dont forget, Sift the cake flour into the batter. Use a rubber spatula and mix up from the bottom using a cut-and-fold motion. It's easier if you turn the bowl with one hand as you mix! (Whatever you do, don't beat or knead the batter. Mix as little as possible.). Then, Put the butter and milk into a heatproof bowl, cover with plastic wrap and microwave for a minute and a half. (You can also warm it in a small pan.). Then, When the butter and milk are warm, sift in the cocoa powder and mix to dissolve. (It's a bother, but be sure to sift it!). After that, Keep on mixing until the cocoa has completely dissolved! (Make sure there are no lumps!). Next, Add the Step 9 mix to the Step 6 batter a little at a time. (If you add it all at once the cocoa butter will sink down to the bottom!) Mix the batter up from the bottom while turning the bowl with one hand, using a cutting motion and working quickly. (Be sure not to beat or knead it at this point too. Mix as little as possible.). Then, Pour the batter into the lined mold. (Since the batter at the bottom of the bowl does not rise well, pour it around the perimeter of the mold, where it will cook faster.) Drop the filled cake pan 4 to 5 times at a height to eliminate air pockets, and smooth out the surface.. Dont forget, Bake for 30 to 40 minutes in a preheated 340°F/170°C oven. If you poke the middle with a bamboo skewer and it comes out clean, it's done! As soon as it's baked, drop it at a height of 20-30 cm onto a work surface to prevent the cake from shrinking.. Next, Put a well wrung out moistened kitchen towel on your work surface, and take the spongecake out of the cake pan. Peel the paper off the sides. (Put the cake top upside down.). After that, Put the cake pan back on the cake and leave for 2 to 3 minutes. (This is to make the top surface flat, and to even out the moisture in the cake.). Next, Take the cake pan off and peel off the paper from the bottom.. Remember, Turn the cake over and cool on a cake rack.. Remember, Cover the spongecake with a moistened and tightly wrung out kitchen towel, and leave to cool.. After that, When the spongecake is cool, slice horizontally and fill and decorate as you like. (The cake is easier to slice if you let it rest for a day. Keep in a plastic bag.). Next, How to slice the sponge cake cleanly: Mark the sides vertically with a knife so that you can re-stack the layers later.. Then, If you don't have a cake slicer: Insert toothpicks where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly (in 4 to 8 places).. Remember, Slice through the cake on top of the toothpicks horizontally. Slice the lower layer in the same way.. Then, Re-stack the layers, following the vertical marks you made in Step 19.. Dont forget, Tip: If you flip the bottom layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate.. Remember, To make a 12 cm diameter cake: Re-calculate the amounts based on 1 egg. (I halve the amounts mixed for the 18 cm cake.) Bake for 25 to 30 minutes (28 minutes works best for my oven).. Dont forget, To make a 15 cm diameter cake: Halve the amount of ingredients used for the 20 cm cake. Bake for 30 to 35 minutes (340°F/170°C, 34 minutes in a gas oven).. Remember, To make a 21 cm diameter cake: Re-calculate the amounts based on 5 eggs (Or multiply the amounts for the 18 cm cake by 1.5.) Bake for 30 to 40 minutes (35 minutes works best).. Then, To make a 12 cm diameter cake plus a 15 cm diameter cake: Use the amount of ingredients specified for the 18 cm or 20 cm cakes (I prefer the latter). Baking times - 12 cm = 28 minutes, 15 cm = 34 minutes.. Remember, When trying to figure out how much batter you need for a particular round or square mold, just keep in mind that you should have 1 egg for every 500 ml of batter poured inside the pan.. Then, This recipe consists of 28 steps. This is done in order to produce processed which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Light and Moist Chocolate Sponge Cake correctly. Good luck … !!!