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.

Source

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

Method:

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 ⅓ of the batter and scatter chocolate chips, repeat on every ⅓ until batter is poured.

Sprinkle chocolate chips over the top.

Steam baked for 30 mins. Dry baked 5 minutes.


Enjoy!