Chocolate Sponge Cake

 

 

Managed to obtain another recipe from an ex-colleague of mine, Lee Choo. This is the first time I tried and I managed to get the height and the cake texture that I like. It tasted like a chiffon sponge.

 

It's well accepted by my family. It does not turn oily the next day. It is better to consume it within 3 days if not refrigerated.

 

Recipe:

 

Yield: 9" Baking Cake Pan

Serves: 10-12

Ingredients

(A)
150 grams cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon milk powder

(B)
60 grams cooking oil
50 grams water
4 egg yolks
80 grams icing sugar/castor sugar/fine sugar
1 1/2 teaspoon chocolate paste (depending on your liking)

(C)
4 egg whites
100 grams icing sugar/castor sugar/fine sugar
1/4 teaspoon cream of tartar

Method:

1. Sift ingredients (A) and put aside
2. Whisk egg yolks and sugar with mixer till it turns pale yellow
3. Add oil and water, mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Add chocolate paste and mix well
6. Whisk (C) with mixer till stiff peak
7. Fold in 1/3 egg white gently into the egg yolk mixture. Repeat for the remaining egg white mixture
8. Preheat oven to 160 degree C
9. Grease and line baking cake pan
10. Pour cake mix into baking cake pan
11. Bake in oven for 30-45 minutes depending on your oven