Cotton Soft Chocolate Sponge Cake Recipe
Soft, fluffy and jiggly souffle-like cake with a deep cocoa flavour, with a cotton soft texture this chocolate sponge cake is to die for!
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 x 8 inch square cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian Fusion
Ingredients
Scale
- 130g Whole milk (1/2 cup 2 tsp)
- 130g Unsalted butter (1/2 cup 2 tsp)
- 80g All purpose flour (2/3 cup)
- 40g Unsweetened cocoa powder (1/3 cup)
- 8 Egg yolks
- 1 tsp Vanilla extract
- 8 Egg whites
- 130g White sugar (2/3 cup)
- Pinch of salt
Instructions
- Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin with parchment paper
- Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
- Sift the flour, cocoa powder and salt into a large bowl and pour over the hot milk and butter, mix until combined
- Add the egg yolks and vanilla extract, and mix until smooth and well combined
- In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and whisk until foamy
- Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
- Add 1/3 of the meringue to the yolk mixture and mix until well combined
- Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
- Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
- Bake for 75 minutes or until the cake springs back when touched
- Cool on a wire rack for 5 mins
- Enjoy warm and serve with a dollop of whipped cream
Find it online: https://zhangcatherine.com/chocolate-sponge-cake/