How to Make an 8 Inch Chocolate Sponge Cake
A 8-inch chocolate sponge cake.Egg Rice flour How to make it delicious? Learn how to make an 8-inch chocolate sponge cake at home Angel Cake What ingredients are needed?Ingredients？Food network's editor provides a simple recipe and step-by-step guide for making a delicious 8-inch chocolate sponge cake, helping kitchen beginners. 8-inch chocolate sponge cake ingredient introduction
Low-gluten flour
(85 grams)Cornstarch(15 grams)Eggs (medium) (5 pieces) Dark chocolate(30 grams)Corn oil(65 grams)Granulated sugar(60 grams ((Albumen）) Lemon juice or white vinegar ((6 drops))(6 drops)
Steps to make 8-inch chocolate sponge cake:
. Prepare medium-sized fresh eggs, low-gluten flour, cornstarch, cocoa powder, dark chocolate, milk, sugar, and a fresh lemon.Bottled lemons can also be used.. Place the bowl with corn oil on low heat. When the oil shows patterns, add 10 grams of cocoa powder and 30 grams of chocolate, stir until melted, then turn off the heat.. Once the mixture's temperature is around 50°, pour in the milk and mix well.
. Separate the egg whites from the yolk. Ensure the bowl for egg whites has no oil or water.
. Add the chocolate mixture to the yolks, stir one at a time until fully combined.
. Sift in 85 grams of low-gluten flour and 15 grams of cornstarch, mix well until smooth and silky.. Mix the chocolate yolk batter.. Add 6 drops of fresh lemon juice. Beat the egg whites at low speed until frothy, then add 20 grams of sugar when they start to thicken.
. Continue beating on medium speed until the meringue is smooth and glossy, then add 20 grams of white sugar.
. Continue beating on medium speed until small patterns appear, then increase to low speed. Finally, beat until stiff peaks form with a clear peak.
. Take one-third of the meringue into the chocolate yolk batter and mix well.
. Transfer the mixed batter back to the meringue bowl and mix quickly without overmixing.. Preheat the oven to 130°C. My oven runs hot.. Mix the chocolate egg yolk batter again.
. Gently pour the batter into the mold from a height, aiming to release air bubbles.
. Place in the lower layer of the oven at 130°C and bake for 60 minutes.. After 30 minutes, it will rise but start cracking.
. Remove after 60 minutes. Drop from about 20 cm twice to expel heat, then turn upside down and let cool for more than two hours.
. Cake after cooling.
. Final product photo. At this point preheat the oven to 130°. My oven runs a bit hot.14. Gently fold the chocolate yolk mixture.
15. Pour the batter slowly from a height into the mold to release air bubbles.
16. Bake for 60 minutes in the lower layer of the oven at 130°.
17. After 30 minutes, it will rise and start cracking.
18. Remove after 60 minutes, drop from a height of 20cm twice to release heat, then turn upside down to cool for more than 2 hours.
19. The cooled cake.
Cool the cake after cooling.
20. Final product image.
