#dessert #Sweets #For parties

Cocoa Sponge Cake ｜ Recipe transcription of Shiji's authentic sweets maker

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Making authentic sweets from Shiji

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Ingredients

Whole egg : 140g
Granulated sugar : 80g
Cake flour : 70g
cocoa powder : 12g
butter : 20g

Time required

50minutes

Procedure

1) Prepare the mold 00:26
Place an oven sheet on the cake mold.
2) Mix granulated sugar in eggs 00:38
Add granulated sugar to whole eggs, mix and heat in a water bath to 40-45 ° C.
3) Melt butter 01:05
Melt the butter in a water bath to about 60 ° C.
4) Whisk the dough 01:11
Rotate the dough with a mixer (high speed), hang it down and whisk until it leaves a mark, and mix at low speed for about 1 minute to make the foam finer.
5) Sift the flour 01:33
Sift the cake flour and cocoa powder with a fine net and add to the dough, scoop from the bottom with a rubber spatula and mix gently until glossy.
6) Combine with butter 02:04
Add a portion of the dough to the warm butter and mix, then put it back in the dough and mix until it blends in well.
7) Pour into a mold 02:33
Pour into a mold and drop the mold from a slightly higher place to remove large bubbles.
8) bake in an oven 02:53
Bake in an oven preheated to 170 ° C for 30-40 minutes.
9) Rest in the fridge 03:01
After baking, drop it from a high place again to prevent it from shrinking and let it rest in the refrigerator for a day.

Point

・ Cocoa sponge cake recipe recommended for birthdays, anniversaries, celebrations and Christmas cakes.
・ A solid Genoise rather than a fluffy texture. If there is a lot of oil or water, the bubbles in the dough will easily collapse, and if cocoa powder is added, the bubbles will disappear easily, so even beginners can easily make it.
・ When using it in a cake, soak it in plenty of syrup to make it moist and delicious.
・ Use a cake mold of 15 cm.
・ Foaming is improved by warming in a water bath in step 2.
・ In step 6, do not mix too much after adding butter.
・ If you stick with a bamboo skewer and the dough does not stick, it is proof that it is burnt.