Ingredients:
• Flour: 100 grams
• Eggs: 3 large, separated into yolks and whites
• Cream of Tartar: 1 pinch (for stabilizing the egg whites)
• Cornflour: 15 grams
• Cocoa Powder: 20 grams
• Sugar: 110 grams
• Odorless Oil: 65 grams
• Baking Powder: 1 teaspoon
• Baking Soda: 1/2 teaspoon
• Instant Coffee: 1/2 teaspoon (dissolved in 2 teaspoons lukewarm water)
• Salt: 1/4 teaspoon
• Vanilla Extract: 1 teaspoon
• Apple Cider Vinegar: 1 teaspoon (optional)
• Milk: 1/4 cup
Method:
1. Preheat your oven to 170°C (340°F) for 15 minutes.
2. In a clean bowl, whisk the egg yolks thoroughly until they become pale. Gradually add the sugar while continuing to beat the mixture until it is well blended.
3. Add the oil to the yolk and sugar mixture, mixing well. Next, blend in the milk until fully incorporated.
4. Sift the dry ingredients (flour, cornflour, cocoa powder, baking powder, baking soda, and salt) together, then gradually add them to the yolk mixture. Mix until smooth.
5. Add the vanilla extract, coffee mixture, and apple cider vinegar (if using) to the batter. Mix well.
6. In a separate bowl, beat the egg whites with an electric beater until they form a foam and become semi-stiff. Add the cream of tartar and continue beating until the egg whites are quite stiff.
7. Gently fold a portion of the beaten egg whites into the main batter to lighten it. Once incorporated, fold in the remaining egg whites until the batter is smooth and well-mixed.
8. Grease a baking tin and line the bottom with parchment paper. Pour the batter into the prepared tin and tap it lightly to remove any air bubbles.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Enjoy your delicious chocolate sponge cake!
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