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Before you jump to Light and Moist Chocolate Sponge Cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
We all know that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. The sad thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. At the conclusion of the day, most of us want to go home, not to the gym. We want a yummy, greasy burger, not an equally tasty salad (unless we’re vegetarians). You will be pleased to discover that achieving good health doesn’t have to be hard. With training you can get all of the nutritional requirements and the exercise that you need. Here are some basic ways to get healthful.
Be sensible when you do your grocery shopping. When you make good decisions at the grocery store, your meals will get healthier automatically. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and cook what you have on hand. Your kitchen should be stored with healthy foods and ingredients. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are lots of things you can do to become healthy. Not all of them require fancy gym memberships or restrained diets. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart when you choose your food and activities is where it begins. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only signal of your healthfulness. You need your body to be strong too.
We hope you got insight from reading it, now let’s go back to light and moist chocolate sponge cake recipe. To cook light and moist chocolate sponge cake you only need 7 ingredients and 28 steps. Here is how you do it.
The ingredients needed to prepare Light and Moist Chocolate Sponge Cake:
- Use 3 Egg whites (large)
- Take 120 grams Granulated sugar
- You need 3 Egg yolks (large)
- Prepare 80 grams Cake flour
- Use 50 ml Milk
- Provide 30 grams Butter (or margarine)
- Provide 20 grams Cocoa powder
Steps to make Light and Moist Chocolate Sponge Cake:
- About the ingredients: I recommend using large eggs. Refrigerate until use. You can substitute margarine for baking for the butter. Preliminaries: Line the mold with parchment paper. If the paper curls up, oil the cake tin before putting in the paper and it will stick to the oil.
- Put egg whites in a bowl, and whip with a handheld mixer. (Make sure that you use an impeccably clean bowl. If it has any water or oil in it, the egg whites won't whip up properly!)
- When the egg whites are whipped to an even, smooth consistency, add 1/2 of the granulated sugar and whip together. When it's very fluffy add the rest of the sugar, and keep whipping until it turns into a smooth, shiny meringue.
- If stiff peaks form when you lift the mixer, it's done! (It's a must to make a meringue that forms peaks!)
- Add the yolks to the meringue and mix well. (When the yolks are evenly incorporated, it's done.)
- Sift the cake flour into the batter. Use a rubber spatula and mix up from the bottom using a cut-and-fold motion. It's easier if you turn the bowl with one hand as you mix! (Whatever you do, don't beat or knead the batter. Mix as little as possible.)
- Put the butter and milk into a heatproof bowl, cover with plastic wrap and microwave for a minute and a half. (You can also warm it in a small pan.)
- When the butter and milk are warm, sift in the cocoa powder and mix to dissolve. (It's a bother, but be sure to sift it!)
- Keep on mixing until the cocoa has completely dissolved! (Make sure there are no lumps!)
- Add the Step 9 mix to the Step 6 batter a little at a time. (If you add it all at once the cocoa butter will sink down to the bottom!) Mix the batter up from the bottom while turning the bowl with one hand, using a cutting motion and working quickly. (Be sure not to beat or knead it at this point too. Mix as little as possible.)
- Pour the batter into the lined mold. (Since the batter at the bottom of the bowl does not rise well, pour it around the perimeter of the mold, where it will cook faster.) Drop the filled cake pan 4 to 5 times at a height to eliminate air pockets, and smooth out the surface.
- Bake for 30 to 40 minutes in a preheated 340°F/170°C oven. If you poke the middle with a bamboo skewer and it comes out clean, it's done! As soon as it's baked, drop it at a height of 20-30 cm onto a work surface to prevent the cake from shrinking.
- Put a well wrung out moistened kitchen towel on your work surface, and take the spongecake out of the cake pan. Peel the paper off the sides. (Put the cake top upside down.)
- Put the cake pan back on the cake and leave for 2 to 3 minutes. (This is to make the top surface flat, and to even out the moisture in the cake.)
- Take the cake pan off and peel off the paper from the bottom.
- Turn the cake over and cool on a cake rack.
- Cover the spongecake with a moistened and tightly wrung out kitchen towel, and leave to cool.
- When the spongecake is cool, slice horizontally and fill and decorate as you like. (The cake is easier to slice if you let it rest for a day. Keep in a plastic bag.)
- How to slice the sponge cake cleanly: Mark the sides vertically with a knife so that you can re-stack the layers later.
- If you don't have a cake slicer: Insert toothpicks where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly (in 4 to 8 places).
- Slice through the cake on top of the toothpicks horizontally. Slice the lower layer in the same way.
- Re-stack the layers, following the vertical marks you made in Step 19.
- Tip: If you flip the bottom layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate.
- To make a 12 cm diameter cake: Re-calculate the amounts based on 1 egg. (I halve the amounts mixed for the 18 cm cake.) Bake for 25 to 30 minutes (28 minutes works best for my oven).
- To make a 15 cm diameter cake: Halve the amount of ingredients used for the 20 cm cake. Bake for 30 to 35 minutes (340°F/170°C, 34 minutes in a gas oven).
- To make a 21 cm diameter cake: Re-calculate the amounts based on 5 eggs (Or multiply the amounts for the 18 cm cake by 1.5.) Bake for 30 to 40 minutes (35 minutes works best).
- To make a 12 cm diameter cake plus a 15 cm diameter cake: Use the amount of ingredients specified for the 18 cm or 20 cm cakes (I prefer the latter). Baking times - 12 cm = 28 minutes, 15 cm = 34 minutes.
- When trying to figure out how much batter you need for a particular round or square mold, just keep in mind that you should have 1 egg for every 500 ml of batter poured inside the pan.
This chocolate Italian sponge cake is quite fast and easy to prepare, once you understand exactly what you have to do. A simple yet festive chocolate cake you can use for birthdays or just serve as a luxurious after-dinner dessert. A luscious and versatile chocolate sponge — although just another variation on the Victoria sponge - will more often than not be the vehicle for our flights of festive fancy. There's a chocolate sponge cake for everyone - from traditional to chocolate cakes with a twist. Who doesn't love a chocolate sponge cake?
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