Chocolate Sponge Cake

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CHOCOLATE SPONGE CAKE

INGREDIENTS:

6 large eggs 
2 cups sifted cake flour 
1/4 cup cocoa powder
1 1/2 cups granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup freshly brewed coffee
1 1/2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

©fadliayub

Direction;

1. Separate the eggs. Place the egg yolks in one bowl and the whites in another.
2. Preheat the oven to 165 degrees Celcius. You will need two pieces 10 inch pan.
3. In a large bowl sift the flour with the cocoa powder, 3/4 cup granulated white sugar, baking powder, and salt.
4. In a separate bowl whisk together the egg yolk, oil, coffee, and vanilla extract. Make a well in the centre of the flour mixture and add the wet ingredients and whisk until smooth. 
5. In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar and beat until almost stiff peaks form.
6. With a large rubber spatula, gently fold the egg whites (in three additions) into the batter just until blended (Be careful not to deflate the batter).
7. Pour the batter into the ungreased pan. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
8. Immediately upon removing the cake from the oven invert (turn upside down) the pan. Let the cake cool completely. 

Whipped egg whites + sugar and chocolate batter

 

One third of the egg whites
to be folded



Last one third of egg whites
(folding method)



Next into the oven 



Done folded

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