How to Make 8 Inch Chocolate Sponge Cake

A 8-inch chocolate chiffon cake Eggs (5)Rice flour How to make it delicious? At home, learning to make an 8-inch chocolate chiffon cake. What ingredients are needed for the recipe？Cooking Network's editor provides a homemade guide with step-by-step pictures for making an 8-inch chocolate chiffon cake at home, allowing even kitchen beginners to create delicious cakes. Introduction of the ingredients for the 8-inch chocolate chiffon cake

Main ingredients:

Eggs (5)

Rice flour (65 grams) Cocoa powder (15 grams)Milk (50 grams)Corn oil (40 grams) Sugar (20 grams, added to the yolk)Sugar (60 grams, added to the egg whites) Vinegar (a few drops)Steps for making the 8-inch chocolate chiffon cake: 1. Prepare all the ingredients.2. Separate the eggs into the yolks and whites in two water- and oil-free bowls. Mix the milk, corn oil, and sugar with the yolks until well combined.Sift half of the rice flour and cocoa powder mixture into the yolk mixture, stirring until smooth before adding the rest. Mix the prepared chocolate batter.Add vinegar to the egg whites, using an electric mixer to create stiff peaks. Gradually add sugar in three parts while continuing to beat until stiff peaks form. The whisk should leave a straight peak when lifted.Pour one-third of the whipped egg white into the chocolate mixture and mix well. Transfer all the mixed batter back to the remaining egg whites, stirring gently but thoroughly.

Batter ready for baking

Preheat the oven at 90°C upper heat and 120°C lower heat. Pour the cake batter into an 8-inch mold, use a spatula to level it out, and tap the mold several times to remove large bubbles.

Bake in the preheated oven for 60 minutes on the bottom rack with the settings as mentioned.

Once done, immediately shake the mold to release air pockets. Then invert onto a cooling rack to cool before removing from the mold.

Photo of the finished cake

Tip:

My oven's upper heat is higher than the lower heat.The baking temperature is just a reference; adjust based on your own oven's characteristics. Whip the egg whites to form coarse foam with an electric beater.

7. Add sugar in three stages, whipping until stiff peaks are formed.

8. When you can lift the whisk and it forms a straight tip, this is meringue.

9. Mix one-third of the meringue into the chocolate batter.

10. Fold the mixed batter into the remaining meringue gently.

11. Prepare the cake batter

12.Preheat the oven at upper heat 90°C and lower heat 120°C, then pour the batter into an eight-inch mold. Use a spatula to level the surface, shake the mold several times by hand to remove large bubbles.

13. Place in the preheated oven at upper heat 90°C and lower heat 120°C on the bottom shelf for 60 minutes.

14. Knock the cake out of the mold immediately after baking, then invert it onto a cooling rack to cool before unmolding.

15. Finished product image

1Tip:

My oven's upper heat is higher than the lower heat. The oven temperature is only for reference; adjust according to your own oven.