Friday, November 27, 2009

Fluffy Chocolate Sponge Cake

I saw from a Taiwan program from TV about how there's a sponge cake that even when you presses it, it still kinda maintain it's shape. Recently I saw this on Kitchen Corner blog. Got the recipe form the video that she posted. It was really interesting. I did the test too and it works for me. Please see here.

It was really soft and fluffy. But mine is not as fluffy as Grace's. Nevertheless, it is a keeper's recipe for the texture. I didn't have glucose and milk, hence I use honey and water. It didn't work out that well. The taste is little dry and bitter. Probably due to the honey.

I've just bought the glucose and milk, will try it out very soon. I will post the recipe later, cos it is late already.


4 whole eggs
2 egg yolks
135g caster sugar (do not reduce further)
106g cake flour
1g baking soda
1g salt
21g gluccose
21ml milk
21g cocoa poder
32g vegetable oil

Preheat oven to 170 degree.
1. Warm up the oil and add in sifted cocoa powder. Stir till combined.
2. Meanwhile, combined whole eggs, yolks, sugar and salt. Beat at high speed till the color turn lighter and volume increased. (I used paddle attachement)
3. Add in the glucose and continue to beat further for volume to increase.
4. Sift flour and baking soda into the egg mixture. Beat at low speed for about 5-10 seconds, then switch to medium speed and beat for another 20-30 seconds.
5. Add in 1/3 of the egg mixture into the chocolate mixture. Mix well, add milk and pour back the chocolate mixture into the remaining egg mixture. Mix well with spatula.
6. Pour mixture into 8" round tin (with removable base) and bake for about 35mins.
7. Cool competely before removing. Please look at the video instruction on how to remove the cake from tin.


Anonymous said...

Hi Cuen,
Came across ur blog and found this chocolate sponge cake. I tried but failed. :( When I sift in the flour and beat for awhile but the flour seems to get lumpy. Do you know what cause it? I used the ball beater or shld I used the paddle type? Hope you can help me.

Cuen said...

Hi, I've used paddle attachment instead of the whisk. I think most importantly, the eggs must be well beaten to the required volume. Hence it will be very stable even when you add in the flour.

Alternatively, add in half the flour first n beat for a few seconds follow by the remaining.

Watch the video on the link provided. It helps.

Anonymous said...

Thank you for your reply. Shall try again.