Recipe Moist and Fluffy Cocoa Sponge Cake : Practical Everyday, Delicious, Easy, & Cheap

Recipe Moist and Fluffy Cocoa Sponge Cake : Practical Everyday, Delicious, Easy, & Cheap - Cooking doesn't have to be fancy, sometimes simple dishes can become a family favorite. Especially if you are not only in charge of taking care of the household, but also have other work that you must complete. Then you should think about cooking simple but family-friendly meals. Now for those of you who are busy, here are some practical everyday recipes, guaranteed that the family will like it and will be addicted. The name of the recipe this time is Moist and Fluffy Cocoa Sponge Cake. You are currently reading Recipes Moist and Fluffy Cocoa Sponge Cake : Practical Everyday, Delicious, Easy, & Cheap. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 3 Eggs
2. 50 grams Cake flour
3. 20 grams Katakuriko or Cornstarch
4. 80 grams Sugar
5. 20 grams Butter or margarine
6. 30 ml Milk
7. 20 grams Pure cocoa

Preparation steps:

1. Put the butter and milk into a heatproof bowl and microwave until the butter melts. Combine and sift the cake flour, katakuriko, and cocoa powder. Sift 2-3 times.

   

2. Put the eggs and sugar into a bowl and place the bowl over another bowl of hot water. Beat well until stiff peaks form. When warm to the touch, remove from the hot water bath and continue whipping.

   

3. When you can pierce the batter with a toothpick and it doesn't collapse, it's ready. Make sure you beat well until there are stiff peaks.

   

4. Add the sifted dry ingredients and fold in lightly, trying not to break the bubbles. Just until the flour disappears.

   

5. Add the melted butter from step 1 to the batter from step 4 and lightly fold it in. Pour the batter into a cake pan lined with parchment paper. Bake in an oven preheated to 170ºC for 25-30 minutes. It's done when a skewer inserted into the cake comes out clean.

   

6. When it's done baking, invert the cake and let it cool. You can leave it in the pan.

   

7. After it cools, remove the parchment paper and it's all done.

   

8. Have fun decorating your cake.

   

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