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Foolproof Fluffy Cocoa Sponge Cake Recipe

Foolproof Fluffy Cocoa Sponge Cake Recipe
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Serving : 4
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Prepare the ingredients before making Foolproof Fluffy Cocoa Sponge Cake in your home. Then, follow these steps below to serve Foolproof Fluffy Cocoa Sponge Cake for your family or friends.

Ingredients: Foolproof Fluffy Cocoa Sponge Cake

  • 10 grams * Butter
  • 7 1/2 ml * Milk (brought to room temperature)
  • 2 Egg (brought to room temperature)
  • 50 grams Sugar
  • 45 grams ※ Cake flour
  • 10 grams ※ Cocoa powder (unsweetened)

How to Make Foolproof Fluffy Cocoa Sponge Cake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Foolproof Fluffy Cocoa Sponge Cake in your home by yourself.

    Step 1
  • Smear the mold with a thin layer of vegetable oil or butter (not listed). Line the bottom and side with parchment paper cut to fit the mold.
  • Step 2
  • Break in the eggs into a bowl, and beat in a double boiler until it forms a thick ribbon when the whisk is lifted.
  • Step 3
  • Add the sugar and continue beating. Once it's well beaten to a point where you can almost write letters on the surface, smooth out the batter by beating for an additional 1 to 2 minutes at low speed.
  • Step 4
  • Put the * ingredients into a heatproof container and microwave at 600 W for 30 to 40 seconds.
  • Step 5
  • Preheat oven to 170℃. Combine the ingredients and sift into the batter in 2 to 3 portions, folding in with a spatula with each addition.
  • Step 6
  • Add in * and mix swiftly.
  • Step 7
  • Pour in the batter all at once from up high (making sure to pour in the last bits near the rim of the mold). Drop the mold down onto your work surface a couple of times to remove any air pockets.
  • Step 8
  • Once the oven has been preheated, bake for 30 minutes. Once baked, drop the mold from a height of about 30 cm to prevent shrinking.
  • Step 9
  • Flip it over on top of a sheet of parchment paper (Sorry, I'm using plastic wrap in this picture.)
  • Step 10
  • Remove the mold and paper around the rim first, put the mold back on and let rest 2 to 3 minutes to flatten the surface.
  • Step 11
  • Remove the mold around the rim and flip the cake over on your right palm. Gently place on a cooling rack and remove the mold and paper on the bottom.
  • Step 12
  • Place the entire cake (with the cooling rack) in a plastic bag and let rest until completely cool.
  • Step 13
  • When it's cooled completely, slice it to your preference.
  • Step 14
  • Here's a petite chocolate cake I made with this same cocoa sponge cake.
  • Step 15
  • Foolproof Fluffy Genoise Sponge Cake.
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