Chocolate Butter Sponge cake vs Chiffon Cake….

Lost the skin when inverted on plate!

Lost the top crust when inverted onto a plate!

Spongecake with butter baked in 8

Spongecake with butter baked in 8″ round pan, taste much more delicious!

Ingredients
A: 4 large egg yolks
135g water (or milk)
135g plain flour
15g cocoa powder
80g melted butter (salted)/ 80g vegetable oil
50g sugar
1 tsp baking powder

B: 4 large egg whites
80g sugar
1/8 tsp cream of tartar

Method:

For (A) – Sift flour, cocoa powder and baking powder together. In a large bowl, beat together yolks, water, sugar, melted butter (oil) Β then add in the flour mixture and mix until smooth.

For (B) – Beat eggwhites until frothy before adding the cream of tartar. Beat until foamy then proceed to add sugar gradually and beat until stiff peaks.

Add 1/3 portion into the yolk batter to lighten, using a hand whisk. Repeat with another 1/3 portion and finally the last portion, mix for a while with the handwhisk before switching to spatula to scoop from bottom and fold up until batter is fully incorporated. Pour into a bottom lined ungreased 8″ round pan and baked at 145C for 65 minutes or until cooked.

before I could invert, it has shrank away from pan

before I could invert, it has shrank away from pan

This one stays intact! Best of all, no cracks, I like:D

This one stays intact! Best of all, no cracks, I like:D My finger accidentally poked a hole though:P

Use bare hands to unmould for the naked look..

Use bare hands to unmould for the naked look..

It dropped straight out when I lifted up the pan!

It dropped straight out when I lifted up the pan!

Luckily still no damage on the crust, phew!

Luckily still no damage on the crust, phew!

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