Sunday, 24 September 2017

Chocolate Sponge Cake 巧克力古早味蛋糕

Ever since the 古早味蛋糕 came into the scene, I find that the English name for this cake is way too loosely used until the original Castella cake is over shadowed.

I have attempted 古早味蛋糕 here and a Castella cake here, my research shows that the later uses bread flour and it has a totally different texture from the 古早味蛋糕.  I rather call this a sponge cake rather than a castella cake.

Anyway, since I have attempted a cheese version, I shall add this Chocolate Sponge Cake 巧克力古早味蛋糕 version to my journal.   

Will be sharing this with a group for tonight's Mid Autumn Festival celebration.

Findings: The cake texture is light and moist.  Definitely a keeper.


What you need:

65g cake flour
25g cocoa powder
5 egg yolks
50g oil
90ml fresh milk

5 egg whites
1/8 tsp vinegar

70g sugar

100g chocolate chip


Preheat oven to 140°C.  Prepare bain-marie baking.  Lined a 8X8 square pan with parchment paper.

Sift cocoa powder, cake flour and chocolate chips.  Set aside both ingredients.

Heat oil in microwave for 2 minutes.

Mix warm oil, cocoa powder/cake flour mixture until fully incorporated and free of lumps.

Add in fresh milk and egg yolks and mix evenly until batter is smooth.

In a clean bowl, whisk egg white and vinegar until foamy.

Gradually whisk in sugar while beating egg whites until stiff peak stage.

Fold in ⅓ meringue  into yolk batter and fold the remaining meringue until fully incorporated.

Pour  of the batter and scatter chocolate chips, repeat on every  until batter is poured.

Sprinkle chocolate chips over the top.

Steam baked for 30 mins. Dry baked 5 minutes.