Chocolate sponge cake

Bored of the simple sponge cake or just want to add a splash of color? Try this chocolate cake to be the canvas of future creams!

As I recently have a little time, I was surfing on the internet last week. In need of fresh, fascinating thoughts, inspirational meals that We have never tasted before, to treat my family with. Hunting for quite some time yet could not find any interesting things. Right before I wanted to give up on it, I came across this tempting and simple dessert simply by chance. It seemed so delightful on its image, that required prompt actions.

It had been easy to imagine the way it is created, how it tastes and just how much my hubby will probably love it. Actually, it is quite easy to please him when it comes to treats. Anyhow, I visited the site: Suncakemom and used the step by step instuctions that were combined with superb graphics of the task. It really makes life much simpler. I can suppose it is a slight hassle to take snap shots in the midst of baking in the kitchen because you typically have gross hands thus i sincerely appreciate the effort and time she devote to make this blogpost .

With that said I’m inspired presenting my own, personal formulas in a similar fashion. Thanks for the idea.

I had been fine tuning the main mixture to make it for the taste of my loved ones. I must mention it was a great outcome. They prized the flavor, the structure and enjoyed having a delicacy like this during a stressful workweek. They basically demanded lots more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m gonna multiply the quantity .

This Chocolate sponge cake is from SunCakeMom.

Separate egg whites from the yolks.

In a bowl Measure flour then mix in the cocoa powder and the optional baking powder.

Put the other tablespoon sweetener of choice in the bowl with the whites. Beat the egg whites on high speed until hard peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted. Peaks have to be stiff.

Slice butter and place it into the bowl where the yolks are. We may put one tablespoon sweetener of choice into the bowl now. Beat yolk and butter until it has a light yellow color.

Then add bit by bit alternating the dry ingredients and water too.

Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface until the ingredients are evenly combined.

Line a 10″ x 8″¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour. Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.

Check the cake in about 25 minutes but avoid opening the oven before! It could cause cake fall back. We can check by poking a wooden toothpick near the center of the cake. If it comes out clean, it is done. We can also check when spongecake is baked by touching the top lightly with our finger. If the top springs back, the cake is ready to be taken out.

Let it cool down.