Chocolate Sponge Cake

 

 

 

 

 

This is the 1st recipe that got me so persistent to get it right, I failed 3 times and never come across my mind to give it up. When I left a message at Sonia's blog to tell her my failure, so nice of her to ask me to email her so that she can help. She spotted that I actually mixed the chocolate milk and egg yolks into the same pot that used to melt butter. It should be melted the butter in a pot, mix in the flour in the same pot, then transfer the batter into another bowl to mix with milk and yolks.

No wonder my batter always like soft cookie dough even after add in the egg yolks instead of runny like Sonia mentioned. I think that is one of the reason that I failed the cake, the batter is too thick so is quite tough to mix well with the egg white meringue, thus the chances of deflating the cake increase.

Another reason is my oven temperature. After using the oven thermometer, I then realised that my oven is too hot, heat is unstable too. I have to stand beside the oven to monitor closely on the temperature and the cake, keep adjusting the temperature, the top and bottom heat element to make sure to get the right temperature.

Well, practise makes perfect. Although my cake is still not perfect yet, so much wrinkles, but I am happy with the result, at least no crack on the cake, no sink in at middle of the cake cake, no waistline at the cake :D.

I changed the original flavor of the cake to chocolate simply because my fridge only left with chocolate milk, and I cannot wait to get another bottle of milk to try out the recipe again.

BTW I used "bare hand" method to remove the cake, the side of the cake looks so much neater and nicer using this method.

These are my failure cake, still very delicious to eat :P.

Recipe modified from Nasi Lemak Lover.

Ingredients (6" round cake pan with removable base - cannot use non-stick)

50g butter (salted)

40g cake flour
10g cocoa powder
3 egg yolks (big)
55g chocolate milk

3 egg whites (big)

50g caster sugar
6g corn starch

* the estimate weight of the 3 eggs used by Sonia is 66-68g with shell, 56-57g without shell. The eggs that my mil bought were small so I used 4 eggs but if the total eggs weighed is much more than what Sonia's used, I will change to 7" cake pan base on my experienced.

Method

1. Prepare a cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. 
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour and cocoa powder, quickly stir to become batter. (the batter is like chocolate paste, or Nutella)
5. Pour the milk into a empty mixing bowl, scape in the butter + flour batter and mix well with the chocolate milk. (like mayonnaise)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added in all egg yolks at once, the batter is runny)
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins. (each oven temperature is vary, for mine, I need to use 120C for about 25 mins and 150C for about 25 mins)
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Important tips to get this sponge cake right:-

1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.

2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).

Verdict?
The cake is moist, light, fluffy and very cottony soft, like what Sonia's daughter said, it tasted like light cheesecake. Even the failure cake tasted delicious, everyone who tasted my 1st 3 cakes, no one believe that I failed the cake, all given compliments. This is definitely the best sponge cake I ate so far, truely a keeper!

I didn't plan to post anything this week as this is a very busy week for me but rushed out this so that can participate in Bake Along event as this is a meaningful period  - 3rd year Anniversary, but still cannot make it on time. Well, have to wait till next time then heeheehee...

 
This post is linked to the event Little Thumbs Up (May 2014 Event: Milk organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ah Tze (Awayofmind Bakery House).