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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