Chocolate sponge cake for a cake
Description
Perfect for tea and coffee. A good sponge cake is half the cake; next, you'll need cream, filling, and icing. The sponge will turn out fluffy, so you can cut it into several layers or bake each layer in separate molds. The sponge cake must be thoroughly cooled after baking. For a vanilla sponge, replace cocoa with vanilla. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks. Add 20 grams of powdered sugar to the yolks and mix with a whisk.
- 2
Step 2
2. Add corn oil to the egg yolks, mix well.
- 3
Step 3
3. Pour the milk into the bowl, add the cocoa powder, and mix again.
- 4
Step 4
4. Sift into a bowl.
- 5
Step 5
5. Mix well to form a smooth, uniform dough.
- 6
Step 6
6. Add lemon acid and powdered sugar to the chicken egg whites and beat until stiff peaks form.
- 7
Step 7
7. Divide the protein mass into 3 parts conditionally, and gradually add the beaten egg whites to the batter in portions.
- 8
Step 8
8. Stir thoroughly each time with a spatula from top to bottom.
- 9
Step 9
9. Transfer the dough to a baking pan, previously greased with butter or lined with parchment paper.
- 10
Step 10
10. Bake in a preheated oven at 140 degrees for 25 minutes, then increase the temperature to 170 and bake for another 25 minutes.
- 11
Step 11
11. Transfer the cake from the pan to a wire rack and let it cool completely before using it to assemble the cake.