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Chocolate Sponge Cake Cut

chocolate sponge cake cut

Material A

  • 6 fresh eggs
  • 130 gr sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp SP

Material B

  • 85 gr low pro flour
  • 15 gr cornstarch
  • 30 gr cocoa powder
  • (sieve all ingredients B and set aside first)

Material C

  • 85 Gr Butter, Melted

Toppings

  • Cream And Meises

Cream Ingredients

  • 100 gr yellow butter
  • 40 gr sweetened condensed milk
  • 2 tbsp powdered sugar

How to Make Cream

  • 1. Beat the yellow butter using a mixer on medium speed. Beat until butter is soft and fluffy.
  • 2. Enter the sweetened condensed milk and powdered sugar into it. Beat again with a mixer until completely mixed.
  • 3. the cream is ready to use

How to Make a Cake

  • 1. Preheat the oven and prepare a square tin (lined with a baking sheet and lightly buttered only) then set aside.
  • 2. Mix all ingredients A then mixer on high speed until fluffy
  • 3. Lower the speed to the lowest then add the sifted B ingredients until well blended (incorporating a little bit).
  • 4. Then add the melted butter, make sure there are no margarine deposits at the bottom of the dough, stir using a spatula until homogeneous (don't overmix, so that the cake expands well)
  • 5. Then pour it into the baking sheet and gently beat it so that the trapped air bubbles can come out (the cake doesn't have many holes when cut)
  • 6. Then bake at 170 degrees for 45 minutes (test with a skewer to see if it's cooked or not)
  • 7. Once cooked then remove from the pan (slowly peel the baking sheet). Put the cake on a cooling rack until cool (room temperature)
  • 8. Brush with cream and top with meises

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