Sunday, December 15, 2013

Chocolate Sponge Cake

This is a very lovely sponge cake using a bit of glucose to make it fluffy, according to the Kitchen Tigress, the owner of this recipe. She has explained in great details on this cake so do refer to her post which is very helpful.  There are also 2 videos in her blog to show you how to bake this soft and fluffy cake.

I baked this once before using the exact amount of ingredients but find it way too fluffy. This time round, I added a bit more flour and I like it better this way.

It is quite a small cake and one can easily finished it because it is so soft and fluffy!

Recipe adapted in blue by me:-

Original Source: adapted from FoodHouse8
(Recipe for one 20 x 12 x 5 cm cake)
Serving size : 6 (55g)  (170 calories based on a 2000 calorie diet)
For the chocolate paste:
25 g corn oil
10 g Dutch-processed cocoa powder
10 g milk, cold
⅛ tsp salt
½ tsp vanilla extract

Prepare the paste first:
Heat oil till very hot, almost smoking. Add 25 g to cocoa powder. Mix thoroughly. (There should be a chocolate aroma).  Let mixture cool down slightly, till bowl doesn't feel hot but is still quite warm. Add milk. Stir thoroughly. (You should now have a smooth or slightly grainy paste that coats sides of bowl thickly.) Add vanilla extract and salt. Stir again. Set aside to cool down completely.
Ready to use chocolate paste

For the cake:
10 g glucose
105 g whole eggs
15 g egg yolk
(I used 2 large eggs which gave me 120g)
80 g castor sugar
50 g cake flour (60g)
⅛ tsp baking soda

Measure ingredients as detailed above. Grease 20 x 12 x 5 cm cake pan with butter. Line pan with parchment paper. Generously grease paper. Preheat oven to 170°C. (My oven at 160 Deg C)

1. Whisk glucose, eggs and yolk till starting to thicken.
2.  Gradually add castor sugar whilst still whisking. Continue to whisk till mixture is thick and pale, reducing speed towards the end to remove big air bubbles.
3. Add cocoa paste in 2 batches. Whisk till you don't see any streaks of cocoa after each addition. Thoroughly scrape bottom of bowl with spatula and fold till evenly mixed.
4. Sift cake flour and baking soda into bowl in 2 batches. Mix with whisk after each addition, stirring just top part of egg mixture. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop now and then to remove big air bubbles.
5. Pour batter into cake pan. Tap pan against worktop 2-3 times, again to remove big air bubbles.
6. Bake in bottom of oven till batter doesn't move when gently jiggled, about 20 minutes, rotating pan as necessary so that cake rises evenly. Transfer to middle of oven. Continue baking till skewer inserted into centre of cake comes out clean, 5 minutes or so. 
7. Remove cake to wire rack. Wait a few moments. When top of cake starts to wrinkle, unmould. Peel paper from sides of cake. Leave cake on wire rack to cool down. Cut with serrated knife. Remove paper from bottom of cake and serve.
Hardly any shrinkage!

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