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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