Chocolate Sponge cake (cooked dough method)

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Have a yummy slice:D

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After ganached, not so smooth:P

Latest bake, using melted white chocolate for the top decoration

Latest bake, using melted white chocolate for the top decoration

Before all the makeup...

Before all the makeup…

The crumbs, not bad huh, taste delicious!

The crumbs, not bad huh, taste delicious!

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Chocolate Sponge cake
Recipe adapted from Neo Sook Bee who adapts from xingfuzhiwei
Ingredients:-

6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
80g plain flour
20g cocoa powder
Pinch of salt
100g milk or water

6 eggs whites
100g sugar

Line the base of an 8″ round pan. Do not grease the sides.

Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and cocoa powder (sift both together before adding) and stir with a whisk until smooth.
2. Add in the milk or water and stir to combine. At this stage the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
7. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
8. Cool completely before you proceed to frost the cake.

I unmould onto a non-stick pan and then invert back onto rack to cool

I unmould onto a non-stick pan and then invert back onto rack to cool

Frosting is not easy for me, need lots of practice!

Frosting is not easy for me, need lots of practice!

Completed! Not very smooth, need to improve on frosting

Completed! Not very smooth but I lost patience already!

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Super delicious! so soft and moist!

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The following is the chocolate ganache that I used:

Heat up 100ml of whipping cream and then add into the hot cream, 200g of semi sweet chocolate chips. Let it seat for a while before stirring until the chocolate is fully melted. Add about 20g of butter and mix until the ganache is smooth and shinning.

or you can do a 1:1 ratio for a runnier ganache.

The following is gula melaka variation: – Replace 50g sugar with gula melaka and milk with coconut milk. Melt the gula melaka with the coconut milk by heating both and stir until fully dissolved. Cool completely before using.

Replace cocoa powder with plain flour to make total of 100g.
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140 Comments »

  1. Karen (Luvswesavory) said

    Good morning Jeannie,
    The chocolate sponge cake is perfectly frost with chocolate ganache … wish I could have a slice ^-^

    Liked by 1 person

    • jeannietay said

      Bake your own and you get the whole cake Karen:D

      Like

  2. Jessy said

    Jeannie, may I know when you add in the water/milk and thereafter the egg yolk. do you wait the be cool down first? I read from somewhere if we add in the egg when the batter is still very hot, the egg will be cooked. Can you advice

    Like

    • jeannietay said

      Hi Jessy, by the time the milk is in, the batter is already cool enough to add the yolk.

      Like

  3. Devinadarajan said

    Hi Jeannie, firm peaks means stiff peaks, is it?
    love to try your cakes, tq.

    Like

    • jeannietay said

      Means almost stiff but more than soft peaks:P

      Like

      • Devinadarajan said

        Tq Jeannie for the reply and again your blog is great.

        Like

      • jeannietay said

        Thank you for visiting:) Hope you are successful in your bakes.

        Like

  4. Sharon said

    Hi Jeannie, can I make this into a rainbow cake ? If possible, at what stage should I add in the colour? Thank youπŸ™‚

    Sharon

    Like

    • jeannietay said

      I would say add in after you have added the meringue and gently fold in the color. Or you can be hard working and divided the yolk batter and the meringue, add color to each portion and then only mix in the meringue:D

      Like

      • Sharon said

        Thank you Jeannie. I will try your first method.πŸ™‚

        Like

  5. […] Ganache recipe can be found here […]

    Like

  6. Lilyguan said

    Hi Jennie, it’s great looking at your cake and I’ve tried making it.
    After I incorporated the egg yolks, it didn’t return to smooth and runny state. Could it be I over heated my oil + flour batter?

    Like

    • jeannietay said

      Hi Lily, When you add in the flour mixture, is the batter smooth? If it’s lumpy, your oil is too hot. It’s only when milk is added that the batter turns lumpy.

      Like

      • Lilyguan said

        When flour mixture is added into oil, it was still smooth. It is only when I added the milk, it lumped (curdled) together. It maintained the same even after I add the eggs.

        Like

      • jeannietay said

        when I added the eggs, it turns runny back wor. Is your batter still hot when you added the eggs

        Like

      • Lilyguan said

        Ya. The batter is still hot when I added the egg. Could that be the cause that it’s still lumpy? I will try again tonight. Thanks!!

        Like

      • jeannietay said

        yep batter shouldnt be hot. Warm is fine.

        Like

  7. Celeste said

    Hi Jennie,

    I wanted to try baking the chocolate cake. I read through the recipe on how to make the chocolate ganache. Here you mentioned, “Heat up 100ml of whipping cream and then add into the hot cream”, may I know what hot cream is this and how much is required? Thank you.

    Celeste

    Like

    • Celeste said

      Hi Jennie,

      I found your ganache on your blog. No need to reply to my queries.
      Thank you.

      Celeste

      Liked by 1 person

    • Jes said

      Hi I please let me know what hot cream. I dont understand that part. Many thanks. Looks sooo good that i want to try bake this

      Like

      • jeannietay said

        Meaning you heat up your whipping cream!

        Like

  8. cas said

    Hi Jeannie,
    I am trying to bake the chocolate sponge cake but after abt 25 mins , it started to crack a little. May I know what’s the cause of it?
    Thank you.

    Cas

    Like

    • jeannietay said

      Hi Cas, I would say your oven is too hot. Try lowering the temperature after 20 minutes and put another baking sheet on the highest level to block excess heat.

      Like

  9. calin said

    Hi jeannie…can u help me ?? i want to baked Kit Kat chocolate cake but i want to know which one is more suitable for this cake? Chocolate Ogura cake or Chocolate Sponge cake ? πŸ™‚ thx

    Like

    • jeannietay said

      Chocolate sponge cake is better as it is more firm.

      Like

      • Calin Salim said

        Ooh.thanks yaa πŸ˜„

        Like

  10. Jocelyn said

    Can I ask how you create the 2 color thin layer for the 2nd cake ?

    Like

    • jeannietay said

      Ha! Just dust cocoa powder !

      Like

  11. Nice recipe of chocolate spongecake. I like it.
    Thnx for sharing it with us.

    Like

  12. Rachel said

    Looks great

    Like

  13. Jessica said

    Hi Jeannie
    Sorry to ask silly question. Do you slice the cake in half to put in the filling Choc Ganache?
    And how did you did it for the Gula Melaka portion?

    Thanks.

    Like

    • jeannietay said

      Hi, you can slice into half or into 3 slices as you can see that I had done it both ways. As for the gula melaka method, it’s already written in the blog, please read.

      Like

  14. Ramela said

    Hi Jeannie, are you using an 8″ x 3″ round, if so may I know the brand so I can look for it. Another question, did you use Dutch processed chocolate cocoa for the cake or regular unsweetened cocoa? Thanks.

    Like

    • jeannietay said

      Hi Ramela, no brand pan, just a regular aluminium round pan. Am using varlhona 60% chocolate for the ganache. For the cake it’s natural organic cocoa powder but any type is fine.

      Like

  15. GLEENICEE said

    can i replace oil with butter/

    Like

  16. Pauline said

    Hi, Jeannie,
    would like to check, for the temperature of the oven, is with fan or without? Thanks.

    Like

    • jeannietay said

      It’s without fan mode.

      Like

  17. Epiness said

    Hi jeannie, is it possible if i bake this sponge cake without water bath method? Thx u

    Like

    • jeannietay said

      You can try baking at very low temperature according to your oven. However, the chances of cracked top is high.

      Like

  18. arisabekti said

    Hey Jeanni..
    May I know the reason why you heat up the corn oil first, on the chocolate sponge cake making? But on thet Ogura cake you directly beat the corn oil together with other ingredients. Is there any differences will make to the cake? Thank you so much😊

    Like

    • jeannietay said

      to break down gluten in the flour, but you can omit if you are lazy:P I don’t see much difference

      Liked by 1 person

      • arisabekti said

        Thank you so much Jeanni…
        Will try the Ogura one tommorow…

        Like

  19. Aicingi Ya said

    Do you have any recipes for flourless chocolate cake?

    Like

  20. Jan said

    Hi Jeannie,
    After i took The cake out from the oven, it started to sink a little after half an hour. I can see the sides are a bit higher then centre. Do you know the reason?
    Thanks.

    Like

    • jeannietay said

      Centre sinking is probably due to underbaking.

      Like

  21. Esther said

    Hi Jeannie,
    Thank you for sharing your recipe. I notice plain flour is used and not self raising flour. Wondering what makes the cake rise?.Do I melt the butter first and let it cool before I use it ?

    Thank you

    Like

    • jeannietay said

      Meringue my dear, so make sure it’s evenly distributed but not deflated. Melt the butter if you are using butter, however this recipe is using oil.

      Like

      • Esther said

        Thank you so much will give a try soon.

        Like

  22. Szu said

    Hi Jeanie, the cake looks delicious. May I know if it can be frozen for about 1 week before I Frost it?

    Like

    • jeannietay said

      regret to say I have not tried that.

      Like

      • Szu said

        Thanks for your reply. I guess it’s best to bake and eat it fresh!

        Liked by 1 person

      • jeannietay said

        As this is a very moist cake, I would say yes!

        Like

  23. lydia sii said

    Try this cake and love it, very yummy!

    Liked by 1 person

  24. Meixian said

    Hi Jeanne, i dun have corn oil. Can I replace the corn oil by using canola oil? Thanks!!

    Liked by 1 person

    • jeannietay said

      Yes, of course.

      Like

      • Meixian said

        Hi Jeannie, thanks but will there be any difference in taste?

        Like

      • jeannietay said

        Corn oil and canola oil are tasteless!

        Like

  25. Hi Jeannie, what can I use to replace the butter in the ganache recipe?

    Like

    • jeannietay said

      You can omit if you don’t like butter

      Like

  26. Just try your passion fruit sponge cake recipe, but when to add in the salt as it was not mentioned in the method?

    Like

    • jeannietay said

      Just add together with the flour or directly into yolk batter.

      Like

  27. Thanks for your reply.

    Liked by 1 person

  28. Esther Tan said

    I have baked this cake a few times and they always turn out good! My family loves this recipe!

    Liked by 1 person

    • jeannietay said

      Thank you for your feedback! Glad you and your family love it!

      Like

  29. Serene said

    Hi, Jeannie. Love your cakes. You have made simple look so good. May I ask if you have a guide to the water bath method. And any difference between this to the steamed bath? Thank you.

    Like

    • jeannietay said

      Yes, very different, one is submerged into water, the other place on a level above the water. Water bath is also known as bain marie.

      Like

  30. Norizan said

    Tqsm for the recipe..

    Liked by 1 person

  31. do said

    can i make the cake 1 day in advance and keep in fridge, then make ganache the next day and complete the cake?

    Like

  32. giselle said

    hi Jeannie,
    can i replace cocoa powder with green tea powder to make green tea sponge cake? thanks

    Liked by 1 person

    • jeannietay said

      Hi giselle, I have in fact baked this flavor a long time back; but just tagged to the chocolate version, you can check it out at http://wp.me/px5xl-1Vs

      Like

  33. Karen said

    Hi is this cake firm enough for fondant please? Thanks

    Like

    • jeannietay said

      I don’t think so. It’s too soft

      Like

  34. Janet said

    Hi Jeannie, as I have only 9″ pan on hand, so I do adjust the ingredients portion. I have grease the side and bottom, it’s come out pretty but not as tall as yours. I have invert the cake like the chiffon cake method, however, the cake was drop out from the pan (what a disaster), is it because of I grease the side so the cake cannot stick on?
    And the cake is not tall enough and more moist, could it be I using too much eggs (64-67 g per egg, I used 6) and the meringue is not beat firm enough? Or 9” pan is not recommend to use if wants a tall fluffy cake?
    Please help.

    Liked by 1 person

    • jeannietay said

      Hi, you have to bake longer, not advisable to invert for this cake if you have greased the sides. Test for doneness by pressing lightly on the surface, if squishing, bake longer and test again until no more squishing sounds.

      Liked by 1 person

      • janetshtan said

        Thanks Jeannie, shall try again. Such a fun to do like an experiment. Haha.
        Baking science…

        Liked by 1 person

      • jeannietay said

        Indeed! That’s home scienceπŸ˜€

        Liked by 1 person

  35. Valerie said

    Hi Jeannie,my pandan sponge cake today cracked and texture was a bit custard like.Baked at 190 deg for 15 min then 150 deg for 1hr 10 mins.Pls help me to trouble shoot.Will really like to try again.Thanks

    Like

    • jeannietay said

      Could be you didn’t mix the batter evenly with meringue, resulting in the heavy batter to sink to the bottom.

      Like

  36. May said

    Do u also need to pre heat the oven at 190C for 10 mins?

    Like

  37. May said

    “Heat up 100ml of whipping cream and then add into the hot cream, 200g of semi sweet chocolate chips.”

    Question:
    1) can i replace whipping cream with whipped topping?
    2) What do you mean by add into the hot cream? What hot cream is that?

    Like

    • jeannietay said

      Let me rephrase it….Heat up the 100ml of whipping cream and pour it on to the 200g of semi sweet chocolate chips.

      No you cannot add whipped topping.

      Like

  38. May said

    Sorry, question about the ganache again, after the choc chips are stired until smooth, do we need cool it and to whisk it ? How long? High speed? Or just wait until room temp and spread it on cake?

    Like

    • jeannietay said

      if u are using it for filling, wait until cooled then whip it up. If need to use to ganache the top, no need to whip, just cool it and then spread on

      Like

  39. Vanessa said

    is it possible to do in cupcake form?

    Like

  40. Lyqin said

    Hi Jeannie,
    Can I use cake flour instead of plain flour?

    Like

  41. Elise said

    Hi Jeannie, I do not have a thermometer. How do I know when to turn off the heat? I tried 1 time and it ended up like dough after I added egg yolks

    Like

    • jeannietay said

      before adding the yolk, the dough should be smooth and flowy. After mixing in the yolk, it’s natural for the batter to curdle but will be smooth again once milk is added.

      Like

      • Elise said

        Hi Jeannie, thanks for the advise. give it a second try… it bounces back when press a little but still have a bit of “meringue” sounds. The texture a little bit moist. Is this normal and safe to eat?πŸ™‚

        Liked by 1 person

      • jeannietay said

        safe to eat, it’s cooked just still moist. I would suggest you increase baking time or temperature for next bake.

        Like

  42. jeannietay said

    Safe to eat, just continue to bake a little longer next time.

    Like

  43. Audrey said

    Hello Jeannie, I tried your cake but it sink terribly when it start to cool, any idea why ? When it was the the oven it rose high like yours although it start to crack within the first 15 mins of bake.

    Like

    • jeannietay said

      Yes, it’s because your oven is too hot and you have underbaked your cake.

      Like

      • Audrey said

        Thanks Jeannie. But when I put a stick in, it came out clean after baking it for 40 mins

        Like

      • jeannietay said

        I don’t use the stick to test. Just press lightly on the surface. If I hear squishing sounds and it didn’t spring back, I continue to bake.

        Liked by 1 person

  44. Catherine said

    Hi

    I understand you are using aluminium pan. I don’t have one. Can I use the non stick pan instead??

    Like

    • jeannietay said

      You can try but do not grease anymore.

      Like

  45. Jessica said

    Hi jeannie,

    With reference to one of your picture aboved with caption – ‘Have a yummy slice’, whichkind of ganache did you use:

    Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream

    OR

    Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

    Thanks!

    Like

    • jeannietay said

      1:1 ratio

      Like

      • Jessica said

        Thanks! How do i make the ganache shining? Add butter?

        Like

      • jeannietay said

        yes, a tablespoon or so

        Like

      • Jessica said

        Thanks Jeannie!

        Like

  46. Jessica said

    Sorry Jeannie. Another question. I will need the cake on Wednesday morning for a birthday party in the morning. If i were to bake and decorate the cake on Monday and refridgerate it, will the cake turn hard and dry? Do i need to brush sugar syrup on the sponge before frosting it?

    Thanks

    Like

    • jeannietay said

      No problem. Once cake is covered with frosting, it won’t dry out unless you cut it and expose the cake itself. THis cake is very moist so I won’t recommend brushing with sugar syrup. Just frost it as it is.

      Like

      • Jessica said

        Hi Jeannie,

        I’ve managed to make a soft, moist cake with your recipe and tips.

        Thank u very much!

        Liked by 1 person

      • jeannietay said

        most welcome!

        Like

  47. Bybyq said

    Hi Jeannie. I always wanted to try this recipe, but a little bit wary of the water bath thing…
    Would it make a lot of difference in the result if I use steam instead of water bath? I only have pans wit removable bottom and i don’t want to submerge them to the water. TIA.

    Like

    • jeannietay said

      yes, you can try with steam bake, you probably need to adjust the temperature a bit to avoid cracks. Experiment a bit to get good results.

      Liked by 1 person

  48. Evon said

    Don’t have corn oil can I change to use olive oil ?

    Liked by 1 person

    • jeannietay said

      Hi Evon, you can use canola or other vegetable oil but no olive oil which has some fragrance.

      Like

  49. Jessica said

    Can i use this recipe for Strawberry Shortcake, replacing 20g Cocoa powder with plain flour?

    Like

    • jeannietay said

      Yes you can.

      Like

      • Jessica said

        Thanks. What is the temperature i should use if baking 2 cakes using 6″x2″ round tin?

        Like

      • jeannietay said

        You can use the same temperature but bake shorter time or lower the temperature to avoid cracks but bake about same time. Adjust according to your oven.

        Like

  50. Trace said

    Thanks for sharing this lovely recipe. The cake turns out beautifully.

    Liked by 1 person

  51. Tracy said

    Like to ask, for your recipes with plain flour, can it be done with cake flour as well? or it must be strictly plain flour for this recipe? Plain flour would be AP flour right? Thank you!

    Like

    • jeannietay said

      Yes you can use cake flour in place of AP flour. AP = All Purpose = plain

      Like

  52. Flora said

    Hi Jeannie, saw that you baked this into a sheet cake. Did you use water bath for that?

    Flora

    Like

    • jeannietay said

      no, just normal baking

      Like

      • Flora said

        Thanks. What’s the temperature to use?

        Like

      • jeannietay said

        Just follow any one of my swissroll recipe

        Like

  53. Flora said

    Thank you

    Like

  54. Ambika PravinKumar said

    hi jeanni

    sorry to ask in this chocolate sponge cake u didint mention any baking powder or baking soda….so it is not needed?

    Like

    • jeannietay said

      Yes, not needed, therefore make sure your meringue is stable!

      Like

  55. hai jean, thank you for sharimg this recipee, i will try bake the cake for my nephew bday.. wish me luck

    Liked by 1 person

  56. Peiling said

    Hi, by whisking the meringue into the cake batter, would it deflate the meringue? As I tried making chiffon cake and i always end up deflating the meringue causing the cake to be dense and not rise as much.

    Like

    • jeannietay said

      You only use the whisk to fold in, not whisk! Use it as you would a spatula. If you can’t manage that then use a spatula all the way.

      Like

      • Peiling said

        Ok, understood. Thank you!!!

        Like

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