Chocolate Sponge Cake (cooked dough method) (6″ cake)

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Chocolate Sponge Cake (cooked dough method)
Ingredients:
3 eggs yolks – I used grade B eggs which is about 60g
40g corn oil
35g plain flour
15g cocoa powder (I used a mixture of dark cocoa powder and valrhona cocoa powder for the extra dark look)
Pinch of salt
60g milk

3 eggs whites
40g sugar

Line the base of an 6″ 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 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 160C for 80-90 mins 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.
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13 thoughts on “Chocolate Sponge Cake (cooked dough method) (6″ cake)

  1. hsm31

    Hi Jeannie, if I press the cake and it makes a squishy sound does that mean its underbaked? I baked it for close to 90 mins and it still has a squishy sound. The cake looks done as the sides have already shrink a little. Also I can’t get my cake as tall as yours as it deflates too much after baking. Your advice please.

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      • Pamela

        Hi Jeannie, can I use butter instead ? No greasing side meaning no need put butter or oil at the side. Correct Kah ? Thank you.

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      • jeannietay

        Can replace with butter but be careful not to melt it too much. Melt with milk for 30 secs in the microwave will do. May still see some unmelted parts from the butter, just stir it until it’s melted before adding flour.

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  2. wong eileen

    Hi Jeannie
    1) can i use cake flour instead of plain flour
    2) may I know side pan don’t grease, what about the base pan need to grease.
    hope to hear from you. thank you

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  3. Fann

    Hi Jeannie,
    As this cake is very soft and moist texture, may i ask, is it can use for moist chocolate cake or black forest cake which apply the whipped cream or frosting, thanks.

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    • jeannietay

      kuih like probably you did not incorporate the batter into the meringue completely. Always scoop the batter from the bottom with a large spatula and lift to fold over the top. Keep repeating this until no streaks can be seen. Crack? adjust the oven temperature and also meringue not too stiff.

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  4. Mel

    Hi Jeannie,
    I checked my cake with skewer and it seemed done but it deflated a lot after I took it out from the pan, I have a lot of wrinkles around the sides! It also makes a squish squish sound when I press it. Is it underdone? Also I used a non stick push pan with sides ungreased, is it meant to cling to the sides like a chiffon cake? I used cake flour by the way. Thanks!

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    • jeannietay

      yes, if squishing too much, it’s underbaked. Test by pressing lightly on the top, using skewer test will not work for this cake. Please do not use a non-stick pan.

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