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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