HOW TO WHIP EGG WHITES: https://www.youtube.com/watch?v=qoNJsFKFnuY&t=22s
This better than bakery chocolate sponge cake recipe is light, airy, moist and just straight up DELICIOUS! Paired with my homemade raspberry jam filling, and chocolate whipped cream, you are going to simply fall in love with this cake! This recipe is based on my original light and airy sponge cake 🙂
INGREDIENTS:
Sponge Cake
– 2 tbsp (15 g) flour – regular, all purpose (see note 1)
– ⅓ cup (40 g) cornstarch
– ¼ tsp baking powder
– 2 tbsp (16 g) cocoa powder – unsweetened
– 1 tsp instant coffee powder
– ¼ tsp salt
– 4 large eggs – whites and yolks separated, room temperature
– ⅛ tsp white vinegar
– ⅔ cup (132 g) white granulated sugar – separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
– 1½ tbsp warm water – not boiling
– 2 tsp vanilla essence/extract
– 2 tbsp (30 g) unflavoured vegetable oil – I use canola
Bake at 160 °C (320°F) with the fan on for 20 minutes. If you don’t have a fan oven, bake at 175 °C (347°F).
Simple Syrup
– ¼ cup (50 g) white granulated sugar
– ¼ cup (55 g) boiling water
Whipping Cream
– 2 cups (375 g) cold whipping cream
– 3 tbsp (28 g) icing sugar – also known as confectioners sugar/powdered sugar
– 3 tbsp (22 g) cocoa powder – unsweetened
– ½ tsp vanilla essence/extract
– 1 punnet fresh strawberries for decorating
Raspberry Jam
– 1 batch of my raspberry jam filling recipe: https://cakesbymk.com/recipe/raspberry-filling/
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