Chocolate Sponge Cake

After trying the sponge cake recipe with much success, I was encouraged to try out the chocolate version also from the same Taiwanese lady instructor.

Spongy and springy, the result didn't disappoint at all. It's great success!

I'm so satisfied with  how well the chocolate sponge cake turned out, I'm beginning to think I'm good at making sponge cakes now. LOL!



Ingredients:
203 g eggs (about 3 and 1/2 eggs)
32 g yolks (about 1 and 1/2 yolks)
135 g caster sugar
21 g liquid glucose (about 1 tbs)

1g salt (about 1/4 tsp)

32 g vegetable oil
21 g cocoa powder
106 g cake flour
1 g baking soda (about 1/4 tsp)
21 g milk

Method:

1) Preheat oven to 170°C prepare an 8 inch  round baking tin with removable base.

2) Gently warm up vegetable oil, mix in the cocoa powder. Set aside.
3) Whip eggs, yolks, caster sugar and salt at high speed until sugar dissolved. Add in the liquid glucose and continue whipping till ribbon stage. (Very important!)
4) Sift in  flour and baking soda, mix at medium speed for 20 seconds until just combined.
5) In another  bowl, take some batter and mix with the cocoa mixture until well blended. Pour back into the batter together with the milk and combine.

6) Pour batter into tin and bake for 35 minutes or until cooked when tested with a skewer. Remove from oven and cool upside down on a wire rack. Once cooled, remove cake from tin. Layer with your favourite filling or just eat it plain, it's just as good.

The Taiwanese video clip.