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| Chocolate Sponge Cake |
Making a Chocolate Sponge Cake is a necessary step to making some wonderful other complex desserts. It is a versatile recipe that results is an airy and light cake. It can also be a wonderful base for any other flavorful liquid. It will absorb juices and liqueurs and the flavor will get better with time. Naturally when I decide to give Chocolate Sponge Cake a try, I found many recipes and all of them seemed easy and delicious but this recipe caught my eyes because the fat is vegetable oil instead of butter. I always welcome a non animal unsaturated fat and it did not disappoint.
Ingredients:
1 1/4 cup of All Purpose flour
3/4 cup of cocoa powder
1/4 teaspoon salt
1 tablespoon of baking powder
2 cups of sugar
5 large eggs
1 teaspoon of vanilla
1/2 cup of canola or vegetable oil
3/4 cup of milk (I used 2% Milk)
Tools:
2 cake pan 8 or 9 inches
Sifter or fine mesh strainer
Spatula
Stand Mixer fitted with a whisk or electrical mixer
Bowls
Instructions:Preheat oven to 350 F (180 C)
Preparing the cake pans is a very important step in making perfect cakes. I showed you in details in my previous post how to do it. To read,
click here.
Using a sifter or a fine mesh strainer, mix and sift the flour, cocoa powder, baking powder and salt. Set aside in a bowl.
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| Place the dry ingredients |
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| Sift the dry ingredients |
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| Mix the ingredients |
Add the vanilla to the eggs
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| Use high quality large eggs |
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| Mix in vanilla |
Combine oil and milk. Set aside
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| Combine oil and milk |
In a stand mixer fitted with a whisk attachment, add eggs mixture and sugar and mix until combined and pale yellow.
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| Whisk the sugar and eggs, they start as bright yellow |
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| The mixture becomes pale yellow |
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| All this air is precious! |
Add the wet ingredients
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| Add the wet ingredients |
Add the flour and make sure to spread it all over the mixture. Using a spatula fold it gently. You don't want to loose all the air that makes the sponge cake airy and light.
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| Add the dry ingredients |
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| Fold using a spatula |
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| Happiness! |
Pour the mixture into the 2 prepared cake pans
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| Pour the mixture in the prepared pan |
Bake in the preheated oven for 25 -30 minutes. Test doneness using a toothpick.
Let it cool down for few minutes then turn out onto wire cooling racks and cool completely.
Best Foret Noire ever! Thank you Nadine for the detailed recipe. You did an excellent job.
ReplyDeleteI'm from Triploi-lebanon, I moved to Indiana couple years ago and I'd love to meet you someday!