protein 3 Egg yolk 3
Fine sugar 65 grams Low gluten flour 85 grams
Milk 50ML Unsalted butter 30g
Cocoa powder 20 grams Mold 6-inch live bottom round mold
Baking temperature 170 degrees Baking time About 35 minutes
Cocoa Sponge Cake Recipe Illustration of how to make cocoa sponge cake with high success rate 1

Step 1

Line the sides and bottom of the mold with oiled paper. Illustration of how to make cocoa sponge cake with high success rate 2

Step 2

Crack the whites and yolks of 3 eggs into two clean, oil-free and water-free basins. Illustration of how to make cocoa sponge cake with high success rate 3

Step 3

Use an electric whisk to beat the egg whites until the surface of the egg whites is covered with fish-eye-shaped bubbles. Add 1/3 of the fine sugar and continue beating until the foam disappears.When it becomes white and smooth, add 1/3 of the fine sugar. When lines appear and remain in place, add the remaining fine sugar and continue beating until small sharp corners appear on the egg beater. Illustration of how to make cocoa sponge cake with high success rate 4

Step 4

Add the egg yolks and continue beating until the egg liquid that falls off the whisk remains unchanged and does not disappear. Illustration of how to make cocoa sponge cake with high success rate 5

Step 5

The egg liquid is whipped when the egg liquid that falls off remains unchanged when the whisk is lifted. Illustration of how to make cocoa sponge cake with high success rate 6

Step 6

Heat the milk and butter together in hot water until it turns into a liquid. Illustration of how to make cocoa sponge cake with high success rate 7

Step 7

Sift cocoa powder into the butter liquid in two batches, stir well and set aside. Illustration of how to make cocoa sponge cake with high success rate 8

Step 8

Sift low-gluten flour into the egg mixture.Illustration of how to make cocoa sponge cake with high success rate 9

Step 9

Stir evenly from bottom to top until no dry powder is visible. Illustration of how to make cocoa sponge cake with high success rate 10

Step 10

Sprinkle the cocoa liquid that has cooled down evenly into the batter, and stir evenly. Illustration of how to make cocoa sponge cake with high success rate 11

Step 11

Pour the mixed batter into the mold and shake it 3-4 times to release air bubbles. Place in the lower shelf of the oven preheated to 170 degrees and bake for about 35 minutes. When a toothpick inserted comes out clean, it is done. Illustration of how to make cocoa sponge cake with high success rate 12

Step 12

After taking it out of the oven, shake it first to knock out the heat inside, invert it, remove the mold, tear off the baking paper around it and let it cool. Illustration of how to make cocoa sponge cake with high success rate 13

Step 13

It can be eaten directly after cooling, or used to make cream cakes, tombstone cakes, etc. Cocoa Sponge Cake Cooking Tips

1. I personally feel that this cake has a rich chocolate flavor. If you don’t particularly like the rich taste, you can reduce the amount of cocoa powder. 2. I reduced the amount of sugar by about 30% compared to the original recipe, which I think is just right. Friends who like sweetness can also increase it by about 10%.