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.

Ingredients

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.