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Monday, June 30, 2014

[Easy to Succeed] Basic Cocoa Sponge Cake 容易成功的基础巧克力海绵蛋糕

After baking my first easy to succeed Sponge Cake [see this post] which was good and given to my MIL, the urge to bake another is so strong.  Why not bake another with cocoa flavour, then?
Again, I succeeded to bake this lovely cocoa flavour sponge cake.  The cake didn't crack, or shrink and I was able to remove it from the pan with bare hands.
Tasted good.  Soft, moist and fluffy.  But this cake is going to my mum's house. I tasted the cake there, hehehe!  Does that mean I have to bake another?
Recipe Source - Cook.Bake.Love [with slight modifications]
Ingredients
[use 7" loose base round baking tin]
4 medium egg yolks
40 gm castor sugar
40 gm melted butter
1 tsp vanilla essence [optional]
80 gm cake flour - sifted
26 gm cocoa powder - sifted
4 medium egg whites
65 gm castor sugar 
  1. In a bowl, beat egg yolks and sugar until light, add in melted butter and vanilla essence.  Mix well.
  2. In a mixing bowl, whisk egg whites till frothy and add sugar in 3 additions.  Beat until soft peaks.
  3. Fold 1/3 of meringue into egg yolk mixture and mix well.  Return the batter to meringue, fold in using a rubber spatula.
  4. Sieve in flour and cocoa powder.  Fold in using a rubber spatula.
  5. Pour into prepared tin, baked in preheated oven at 140 degrees C for 25 minutes, then increase to 170 degrees C and bake for a further 20-25 minutes or until cake is done [Angel baked the cake for 30 minutes at 175 degrees C].
  6. Remove cake and drop the pan from a height of 20 cm onto table top [this is to prevent the cake from shrinking when cooled].  Invert cake to cool on wire rack before removing from pan.
  7. Slice cake to serve.

Notes:
  1. The height of this cake using 7" pan is 6 cm.
  2. Use loose bottom baking tin, no need to line of grease.
  3. Add 1/2 tsp of baking powder to the flour - optional.
  4. Can use 8" round cake pan or two 6" round pan - as per Angel's recipe.
I'm submitting this post to Little Thumbs Up June 2014 Event - Butter

hosted by Jozelyn of Spice Up My Kitchen
Photobucket

13 comments:

Ann Low said...

WOW... your sponge looks so perfect! Looks soft and yummy too :)

Lite Home Bake said...

Very nice texture and like that the fact that there's no cracks or shrinkage. It will make a good base for decorative cakes. Thanks for sharing!

Gloria said...

Perfectly baked soft & fluffy sponge...

Jozelyn Ng said...

Hi, Kimmy. I have keep your recipe for my future sponge cake...heeheehee...once again, thanks for your continuous support in the LTU event!

Kimmy said...

Hi Ann, I daren't bake it at 175C but on low temperature, afraid it cracks.

Kimmy said...

Hi Lite Home Bake, yes. good idea. The base is very even and cake is light too.

Kimmy said...

Hi Gloria, thanks. The cake is spongy and tasted good too.

Kimmy said...

Hi Jozelyn, you're welcome.

Phong Hong said...

Kimmy, I think you have to bake another one for your MIL hah..hah...I have bookmarked this recipe and the last one. Must try to bake sponge cake!

Luv Sweet and Savory said...

Kimmy, love this soft and fluffy sponge cake of yours ... so ... did you bake another one ? Enjoy!

Kimmy said...

Hi Phong Hong, this one is for our own consumption. My MIL does not like dark coloured cakes.

Kimmy said...

Hi Karen, I baked 3 cakes, one after another.

mui mui said...

Hi Kimmy,
This is prefect sponge cake.
It's fluffy and soft.
mui

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