Chocolate sponge cake recipe

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 some time, I was searching on the web last week. Looking for new, stirring thoughts, inspirational recipes that I’ve never used before, to surprise my loved ones with. Looking for a long time yet could not find too many interesting things. Right before I thought to give up on it, I came across this yummy and simple treat by luck at Suncakemom. The dessert looked so fabulous on its image, it required urgent action.

It had been not so difficult to imagine how it is made, its taste and how much boyfriend will probably love it. Actually, it is quite easy to delight the man when it comes to cakes. Anyhow, I visited the blog and then used the step-by-step instuctions that have been coupled with superb images of the method. It really makes life much simpler. I can imagine that it’s a bit of a hassle to take snap shots in the middle of cooking in the kitchen as you may will often have sticky hands thus i sincerely appreciate the hard work she put in for making this blogpost .

Having said that I’m encouraged presenting my very own recipe similarly. Many thanks for the thought.

I was fine tuning the original mixture to make it for the taste of my loved ones. I have to tell you it absolutely was a terrific success. They prized the flavor, the structure and loved having a sweet like this during a hectic week. They quite simply demanded even more, more and more. Thus next time I’m not going to make the same miscalculation. I’m going to double the amount .

The Chocolate sponge cake recipe is provided by SunCakeMom

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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