Fluffy Moist Chocolate Sponge Cake. Perfect for Chocolate Lovers!

Qasim Jaweria

Hi everyone, today I made this "Moist and Fluffy Chocolate Sponge Cake" This is one of my favorite chocolate cake recipes,  This cake is not too sweet, and light and stays moist even if stored in the refrigerator for several days. For chocolate lovers, this recipe can be useful for you!  CHOCOLATE SPONGE CAKE Yield: One 7-inch (8 or 9 cm tall) Round Pan * You can use a 6-inch (10 cm tall) Round Pan for a taller cake  ❄️ Ingredients 5 Egg Whites (165-175 g) 1 tsp Lemon Juice 200 g Caster Sugar 5 Egg Yolks (85-95 g) 120 g Cake Flour 19 g Cocoa Powder 1/4 tsp Baking Soda 40 g Milk 25 g Vegetable Oil 1/2 tsp Vanilla Extract  ❄️ Baking temperature and time Preheated 150°C fan/ 170°C/ gas mark 3 (bake 55 minutes), then increase the temperature to 170°C fan/ 190°C/ gas mark 5 (bake for another 10 minutes)  Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar

Transcript

00:00Hi everyone, today we are making a light and fluffy chocolate sponge cake

00:04This one of my favourite recipe

00:07It goes well with a variety of fillings

00:09There are a few tips to make this fluffy sponge cake

00:12And I will show you how it's done

00:14So let's get started

00:30Preparation

00:38Place a piece of parchment paper on the bottom of the pan

00:41Don't grease or use a non-stick pan

00:43Essentially your sponge cake batter is using the sides of the pan to help it climb up so it doesn't collapse

00:50Make sure all utensils clean and grease free

00:53Any residue of fat will prevent egg whites from beating up properly

00:57The acid in lemon juice or vinegar help remove grease

01:01Remember preheat the oven before you start

01:03Don't let the batter wait too long, there will be a risk of the batter collapsing

01:08It is important to use fresh eggs that are room temperature

01:11Egg whites are most effective when beaten at room temperature to stiff peaks

01:16When eggs are cold, they will be difficult to expand

01:20Fresh eggs have round egg yolks and thick egg whites

01:23If the egg whites runny and the yolk is flat, it means the eggs is no longer fresh

01:28Eggs are easier to separate when cold

01:30So do this when you take them out of the fridge

01:33Then let them come to room temperature

01:39Prepare the dry ingredients in advance

01:42Combine the flour along with cocoa powder and baking soda

01:45And for the wet ingredients

01:47Mix room temperature milk along with oil and vanilla extract

01:54Set aside

01:58We will start by beating the egg whites over high speed for about 30 seconds until foamy

02:08You can add lemon juice, white vinegar or cream of tartar

02:11This acid will help stabilizing the egg whites

02:14Continue beating for another 30 seconds

02:17Then I will add sugar in 3 batches every 1 minute

02:48Once all the sugar is added

02:51Continue beating on high speed until stiff peak for about 3 minutes

02:55The mixture will gradually thicken and look shiny

02:58When the mixture is lifted and the tip like this is not that red yet

03:02Whip again for a while

03:13Now the tip is pointed like this

03:15It's called a stiff peak

03:17That's what we are looking for

03:18Now I will pour in the egg yolks

03:21Using a hand whisk, stir gently until evenly mixed

03:39Add sifted dry ingredients in 3 batches

03:42Don't skip this process

03:44By sifting the flour, it will break up any lumps

03:47Create a light, delicate and fluffier results

03:53Stir gently

03:55Make sure that you scrape the entire surface of the bowl

03:58So that there's no flour residue on the sides and bottom of the bowl

04:14Stir gently

04:34Mix each batches evenly until there are no lumps

04:45Sift the dry ingredients in 3 batches

04:55Now I will mix about 2 cups of this eggs mixture into the wet ingredients

05:00By using this pre-mix method

05:02It prevents the oil and milk from falling directly to the bottom of the bowl

05:06Which would cause the cake didn't rise properly

05:10Pour this mixture back to the egg mixture and stir

05:15Stir gently

05:35Then using spatula, scrape all the bottom and sides of the bowl

05:39Make sure it is evenly mixed

05:41How much you mix is very important

05:43When you drop the mixture and it doesn't flow

05:45That means you haven't mixed enough and the batter won't rise properly

05:50So drop it with a spatula and check

05:52Pay attention to the flow and thickness

05:56When it flows like this, that means it's ready

06:01Slowly pour the batter from a position of about 15 cm from the pan

06:05So that the excess bubbles can burst

06:09Using a skewer, make the circular motion to flatten the batter and break the large bubbles

06:19Tap the pan to remove excess bubbles

06:23Then immediately bake in the preheated 150°C oven on the bottom rack for 55 minutes

06:31After 55 minutes, increase the temperature to 170°C

06:36And continue bake for another 10 minutes

06:39Resist the urge to bake until your cake is done

06:42Opening the oven door while you bake will release some of the heat

06:45This can lead to the cake being too damp in the middle or even falling

06:50Once it's done, remove the cake immediately from the pan

06:53So that the moisture can escape and not damage the structure of the cake

06:57Scrape the sides of the pan

06:59Turn it over

07:06And let it cool completely on the cooling rack

07:21Sponge cake is a type of cake that dries easily

07:24Once it's cool, this cake can be used immediately to build your cake of choice

07:28Or wrap it tightly in a cling wrap and freeze until ready to use it

07:33Let's cut open and look inside

07:42The texture is soft and quite flexible

07:46You can see it's not dry but moist

07:49Black Forest Chocolate Ganache or Coffee Mocha Cake

07:53I can't wait to see your creations

07:58Thank you so much for watching

08:03Bye everyone!

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