CHOCOLATE SPONGE CAKE

 

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CHOCOLATE SPONGE CAKE

 

 

INGREDIENTS:

  1. Melted Butter                          100gm
  2. Caster sugar                             100gm
  3. Chocolate extract                  1 Tsp.
  4. Eggs                                             4 Nos.
  5. All Purpose Flour                   90gm
  6. Cocoa Powder                          10gm

 

Instructions:

  1. Prepare 8 or 9 inch cake tin by spreading completely with butter and covering with baking sheet.

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2. Pre-heat the oven to 160*C.

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  1. Cream eggs and sugar a high speed until soft and doubled in volume. Add Chocolate extract / essence to it.

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  1. Add the eggs one at a time and beat it together.
  2. Mix and sieve – Flour + Cocoa Powder.

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6. Gradually add all the dry ingredients and fold it gently to the wet ingredients.

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  1. Add the melted butter to the batter and fold it.

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  1. Transfer it into the prepared tin and tap on the table to smoothen as well as to let out the bubbles.

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  1. Bake for 35 mins.
  2. Test for the doneness with the skewer in the middle of the cake. If it is done, the skewer will come out clean.

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Now, you can frost it …

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Decorate it ….

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As you …

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 Like it..

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 Go Ahead and Enjoy!

     

TIPS:

  1. Melted butter should be warm, or the cake will sink in.
  2. Melted butter can be substituted with vegetable oil.
  3. Add a pinch of salt to egg and sugar. This will help the egg to raise faster and be more stable too.
  4. If the skewer is a little wet, let it continue to bake for 5-10 mins.
  5. Butter cakes always take a long time to cool. If you are going to sculpt it or design it, then let it cool overnight. It will be easier to work with and will not crumble
  6. If no deco is needed, just cut and enjoy your cake when it is warm. This is your special privilege for your hardship

 

For more Sweet Treats Follow my Blog – HomeBakerzsg at https://homebakerzsg.wordpress.com/ or You Tube!

 Share it if you like it….

 

Make your cake and eat it too.

Happy baking!

 

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