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Chocolate sponge cake

Bored of the simple sponge cake or just want to add a splash of color? Try this chocolate cake to be the canvas of future creams!

As I recently have a little time, I was browsing on the web the other day. Trying to find fresh, intriguing ideas, inspiring recipes that I have never used before, to delight my family with. Searching for a long time unfortunately could not come across any interesting things. Right before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by chance. It seemed so tempting

on its photo, that called for immediate action.

It absolutely was not so difficult to imagine just how it’s made, its taste and how much my husband will probably enjoy it. Actually, it is quite simple to delight him in terms of treats. Anyways, I got into the webpage: Suncakemom and used the simple instuctions that had been accompanied by nice snap shots of the procedure. It just makes life much simpler. I could imagine that it’s a slight inconvenience to shoot photos in the midst of cooking in the kitchen as you may typically have gross hands thus i sincerely appreciate the time and energy she devote for making this post .

With that in mind I’m empowered to present my very own dishes in a similar fashion. Thanks for the concept.

I had been tweaking the initial mixture create it for the taste of my loved ones. I’ve got to tell you it was a great success. They prized the flavor, the thickness and enjoyed having a sweet like this during a busy week. They ultimately wanted more, many more. Hence the next occasion I’m not going to make the same miscalculation. I’m going to double the quantity to keep them happy.

Thanks for SunCakeMom who made the Chocolate sponge cake Recipe a reaility

Separate egg whites from the yolks.

In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.

Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.

Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color.

Then add bit by bit alternating the dry ingredients and water too.

Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.

Line a 10″ x 8″¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.

Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.

Let it cool down.

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