Chocolate Sponge Cake
Chocolate Sponge Cake. In a large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form. Try these cakes using this Chocolate Sponge Cake: Chocolate Kiev Cake – Sponge cake with layers of walnuts, meringue and dulce de leche. Prague Cake – Chocolate sponge cake with a chocolate custard buttercream. Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. To make a spongy chocolate cake, start by mixing together sugar, flour, cocoa, baking powder, baking soda, and salt. Cook Chocolate Sponge Cake using 8 ingredients and 5 steps quickly.
Ingredients
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You need 3 of large eggs
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Prepare 1 1/2 Tablespoon of melted butter, let cool until almost to room temperature
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Prepare 2 Tablespoon of milk
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It’s 2 Tablespoon of sugar
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It’s 1/4 teaspoon of vanilla extract
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You need 1/3 cup of cake flour
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Prepare 1/2 teaspoon of baking powder
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Prepare 1 1/2 Tablespoon of coco powder
Steps
- Crack 3 eggs. Put the egg whites in a mixing bowl and egg yolks in a large bowl..
- To the egg yolks, add in the cooled butter, milk, sugar, and vanilla extract and mix until well combined. Sieve the cake flour, baking powder, and coco powder and whisk to combine the wet and dry ingredients to form a thick batter..
- In the meantime, use the electric mixer (or a whisk) to beat the egg whites until it can form a stiff peak. When done, pour this fluffy egg whites into the batter and gently combine them together with a spatula until it is almost homogenous..
- Lightly grease the ramekins and put them inside the fryer basket. Preheat the air fryer at 400F (200C) for about 2 minutes..
- Scoop the batter into the preheated ramekins and air fry at 280F (150C) for about 10-12 minutes, until the toothpick comes out clean..
Sift or combine together the flour, cocoa powder, and the baking powder together. When you lift the whisk from the mixture the ribbon should not. This chocolate sponge cake is perfect for making in advance since it can be frozen, provided it has not been filled and decorated. Just cook the layers as instructed and allow to cool fully. When cold, wrap each layer in clingfilm, label and transfer to the freezer.
