Thursday, January 21, 2010

Simple Chocolate Sponge Cake Recipe

Ingredients

Plain Flour I cup 
Cocoa powder 1/2 cup . I prefer Nilgiris Cocoa powder.
Powdered Sugar 1 1/4 cup
Oil 3/4 cup
Eggs 4 large(Use 5 eggs if they are very small)
Baking powder 2 tsp
Vanilla Essence 1 tsp
A pinch of cooking soda

 Pre heat oven to 180 degrees C


Sift flour, baking powder, cocoa and the cooking soda  twice. Beat eggs till almost 3 times in volume. Add essence and sugar and beat again till mixture is frothy . Pour in the oil slowly beating all the while.  Fold the flour mixture gently into the egg mixture. Pour into a greased tin lined with butter paper. Rap the tin against the kitchen counter a couple of times. This will help the air bubbles settle down and give a flatter cake surface.

Bake at 180 degrees for about 25-30 minutes. The cake will shrink away from the sides of the pan when ready. It will also be springy to the touch. A skewer or knife inserted in the middle should come out clean. If some batter sticks to the skewer, return the tin to the oven and bake for 5 minutes more. Remove from oven when done.

 Keep it aside for at least 15 minutes to cool. Do not try to remove the cake from the pan when its hot as the cake will stick to the pan. When cool, run a knife around the edges of the cake, invert on a wire rack, give a sharp tap on the back of the pan and ease the cake out. Peel the butter paper carefully. Leave aside to cool for some more time.

Please Note:

1.Over beating the eggs will result in a heavy dense cake.
2. Always mix in the flour into the egg mixture very lightly, but quickly. This is to retain the air in the beaten    eggs, which will result in a light, fluffy cake. Always mix with a metal spoon in one direction.
3. Once the batter is ready  immediately put it into the cake tin and put in the pre heated oven. If not, the texture of the cake will get affected.
4. Always fill a cake tin 2/3 of the volume of the same. This will give the cake ample space to rise. More than this amount of batter will result in the batter overflowing form the tin or will result in a dense cake.

8 comments:

Anonymous said...

Amiable post and this enter helped me alot in my college assignement. Thank you seeking your information.

Suma Rowjee said...

Hi! Glad U found this useful..Thanks for visiting!

Vidya Nayak said...

hi !! tried this out today and the resukt was fantastic...... thank you....
vidya

ps : please post some recipes which uses jelly and gelatine... my kids love those,

Vidya Nayak said...

hi !! tried this out today and the resukt was fantastic...... thank you....
vidya

ps : please post some recipes which uses jelly and gelatine... my kids love those,

suma said...

Hi Vidya! Am glad the cake out grt and u liked it.. will surely post recipes with jelly sometime soon!!

Anonymous said...

Hi Suma,may I ask if what size of pan is best suit for this recipe?And also regarding the Nilgris cocoa powdwer, is it natural or dutch-process cocoa? Thank you & waiting for your respond.Anne

kavya said...

Hi suma,

Thankyou very much for sharing this recipe with us. Yesterday i have done this cake and taste was so good. I am very sorry to say, while noting down recipe text by mistake i have not noted baking powder ingredient and while mixing the flour i have got a doubt also on baking powder and i thought may be we are using oil so no need of baking powder. Trust me without baking powder with this measurements cake cameout very well. This mistake in future i will not repeat. As i am beginner to baking, u r blog is helping me a lot.

Thanks once again

Anonymous said...

hi, i just to wanted know what cup sizes and the pan r u using for this receipe.