Chocolate sponge cake

Chocolate Sponge for cake is another base for cake. A nice, perfect sponge doubles the taste, look and attractiveness of the cake weather it is decorated or frosted with any type of cream. There is a concept that its making is not as such easy because of lake of tools some other related items. However we believe that in baking key for perfect product is measuring or use of perfect ratio of ingredients.

However it’s some of health benefits are due to the natural ingredients like eggs, cake flour, that it is enriched with vitamins (A, D, E & K) & minerals aiding in maintaining of health.

Let us see how it is prepared for frosting a cake:

Ingredients:

(for 2 Pounds cake)

1. Baking Pan: 8 x 8 Inches

2. Eggs: 4X (For 2 Pounds cake)

3. Coco Powder: 1/2 Cup (20 Grams or 4 Table Spoons)

4. Cake Flour: 2/3 Cup (80 grams or 10 Table Spoons)

5. Granulated Sugar: 1/2 Cup (100 Grams or 8 Table Spoons)

6. Baking Powder: 1 Tea Spoon

Procedure:

Step-1: Mix all the dry ingredients thoroughly for further use.

Step-2: Pour all the eggs in a bowl and beat slightly just to mix them

Step-3: Add sugar slowly in the eggs and keep on beating gently at low speed initially.

Step-4: After that enhance the speed of beater and mix until the batter become fluffy and double in size

Step-5: Add Chocolate Essence (optional) 1 Tea Spoon and mix further,

Step-6: Now add dry ingredients all-purpose flour mixture in the batter slowly, mix thoroughly and fold through spatula.

Step-7: After thorough mixing pour in the container tap it stir a tooth pick in it to remove the air bubbles (if any) and place in the oven which is pre-heated at 180 degree for 35~40 minutes.

Tip: To check the sponge it is fully baked or not insert a noodle stick or tooth pick in center and if the batter is not sticking with it that means it is baked.

Step-8: Take out from the oven and let it cool and decorate or frost it with your choice.

Tips:

1. Covering of pan is helpful in preventing from leakage and of batter.

2. First check the each egg in separate pot for its freshness or otherwise then pour in main pot

3. When colour of batter starts turning from yellow to whitish, fluffy and wavy it means it is getting ready.

4. Fold the batter with spatula carefully in one direction i.e clock wise.

5. In oven place a cup of water along with cake batter also to make the sponge soft.

6. Always use deep bowl to avoid splash etc of the batter.

For detailed recipe please click on the link given below:

Comments

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