Chocolate Sponge Cake
January 1, 2018
Happy New Year! I cannot believe today is the first day of 2018. Time really flies when you are having fun. There has been so much going on the last couple of weeks that I was not able to do much for this New Year (as I did for last year). Honestly, I woke up yesterday morning, planning to make some type of desserts to ring in the New Year with, but I let that plan slide and took half of the day to hang out with my husband and my daughter. It was a beautiful, sunny well-spent afternoon over tasty waffles brunch followed by furniture shopping.
And now, as Im sitting here with a cup of homemade coffee, looking out at the sunrise this early New Year morning, I feel peaceful—a feeling of serenity—conquering over the house. I don't get “this luxury” often as a mom of two little kids, so I savor every second of moments like this.
This past year has been an interesting year for me. I got to check off a few things on my bucket list, including visited Punta Cana where we swam with the dolphins and tasted some of the best food, and took a road trip along the Oregon Coast. I have grown into a more, well...let just say, flexible person. And I suppose that is a good thing. I think my husband would agree to this if you were to ask him. Some of a few bittersweet moments I experienced were to say farewell to my paternal grandfather, and to watch both of my no-longer-toddler kids gained an additional year to their ages.
On a positive note, I am looking forward to an even more exciting year that 2018 has in store for us. I have tons of things planned for the family (immediate and extended), the kids, and myself. I realized one of a few good things about growing older is that you can finally look pass the shortcomings and focus on better things, in almost every situation. Not because you know that there is always a rainbow waiting at the end of each rainfall, but you just learn how to "dance with the rain." And it is not always light that you see at the end of each tunnel, you just feel the light from within and from the people around you—especially your loved ones.
And now, as Im sitting here with a cup of homemade coffee, looking out at the sunrise this early New Year morning, I feel peaceful—a feeling of serenity—conquering over the house. I don't get “this luxury” often as a mom of two little kids, so I savor every second of moments like this.
This past year has been an interesting year for me. I got to check off a few things on my bucket list, including visited Punta Cana where we swam with the dolphins and tasted some of the best food, and took a road trip along the Oregon Coast. I have grown into a more, well...let just say, flexible person. And I suppose that is a good thing. I think my husband would agree to this if you were to ask him. Some of a few bittersweet moments I experienced were to say farewell to my paternal grandfather, and to watch both of my no-longer-toddler kids gained an additional year to their ages.
On a positive note, I am looking forward to an even more exciting year that 2018 has in store for us. I have tons of things planned for the family (immediate and extended), the kids, and myself. I realized one of a few good things about growing older is that you can finally look pass the shortcomings and focus on better things, in almost every situation. Not because you know that there is always a rainbow waiting at the end of each rainfall, but you just learn how to "dance with the rain." And it is not always light that you see at the end of each tunnel, you just feel the light from within and from the people around you—especially your loved ones.
PREPARING AND BAKING CHOCOLATE SPONGE CAKE
For this recipe, I altered a few things from my Sponge Cake recipe and create a soft chocolaty-cake like this one. As usual, I removed the eggs and half-and-half from the fridge and left them on the counter for about 30-60 minutes before using them. This is so they can reach room temperature and create a homogeneous cake batter. Then, I preheated the oven on at 320 degrees F and positioned the oven rack to the lowest level. I also lined the bottom of the baking pan with the parchment paper.
Next, I prepared the dry and wet ingredients. I mixed all-purpose flour, corn starch, cocoa powder and salt together in one bowl and then I measured the vegetable oil, milk and coffee extract, and whisk them together in another bowl. I set these ingredient mixtures aside.
In a clean mixing bowl, I beat the egg yolks and 1/3 of the granulated sugar until light and fluffy with a whisk attachment for about 2 minutes on medium speed (Speed 4 on a Kitchenaid stand mixer). I reduced the speed to low as I added in the wet mixture of milk, vegetable oil and coffee extract and beat for another 30 seconds. Then, I sifted the dry ingredients over the egg batter in 3 additions, beating on medium speed for about 30 seconds in between each addition or until well-combined. I removed the bowl from the stand mixer and set aside.
In another clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment for about 1 minute. Without stopping the mixer, I added a pinch of tartar and continued to beat the egg whites at the same speed until soft peak forms. I added the rest of the granulated sugar and continued to beat the egg whites at high speed (Speed 6 on a Kitchenaid stand mixer) just till before medium peak forms. Using a spatula, I folded the white eggs gently into the egg yolk mixture, over 3-4 additions, in circular motion to prevent deflation.
For this recipe, I altered a few things from my Sponge Cake recipe and create a soft chocolaty-cake like this one. As usual, I removed the eggs and half-and-half from the fridge and left them on the counter for about 30-60 minutes before using them. This is so they can reach room temperature and create a homogeneous cake batter. Then, I preheated the oven on at 320 degrees F and positioned the oven rack to the lowest level. I also lined the bottom of the baking pan with the parchment paper.
Next, I prepared the dry and wet ingredients. I mixed all-purpose flour, corn starch, cocoa powder and salt together in one bowl and then I measured the vegetable oil, milk and coffee extract, and whisk them together in another bowl. I set these ingredient mixtures aside.
In a clean mixing bowl, I beat the egg yolks and 1/3 of the granulated sugar until light and fluffy with a whisk attachment for about 2 minutes on medium speed (Speed 4 on a Kitchenaid stand mixer). I reduced the speed to low as I added in the wet mixture of milk, vegetable oil and coffee extract and beat for another 30 seconds. Then, I sifted the dry ingredients over the egg batter in 3 additions, beating on medium speed for about 30 seconds in between each addition or until well-combined. I removed the bowl from the stand mixer and set aside.
In another clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment for about 1 minute. Without stopping the mixer, I added a pinch of tartar and continued to beat the egg whites at the same speed until soft peak forms. I added the rest of the granulated sugar and continued to beat the egg whites at high speed (Speed 6 on a Kitchenaid stand mixer) just till before medium peak forms. Using a spatula, I folded the white eggs gently into the egg yolk mixture, over 3-4 additions, in circular motion to prevent deflation.
Once the cake batter appeared smooth and homogeneous, I poured it into the prepared cake pan and tapped on the counter lightly to remove any large bubbles.
I baked the cake in a preheated oven at 320 degrees F for about 30-35 minutes. Make sure the rack is positioned on the lowest level to prevent burning. And it depends on your oven and the type of baking pan, the baking time can be adjusted accordingly. The cake is good when a toothpick inserted comes out clean. Just stay nearby your oven when you start to smell the chocolate aroma enticing the kitchen zone. For a moist cake, it is essential to remove the cake as soon as it is done.
***Noted for a cake roll, you would need to prepare a clean towel sprinkled with powdered sugar for ease of rolling up the cake immediately after you take it out from the oven. I used a parchment paper here to avoid the mess. WRONG! It was more difficult to flip the towel over, so you can certainly skip the parchment. The towel alone will do the trick.
***Noted for a cake roll, you would need to prepare a clean towel sprinkled with powdered sugar for ease of rolling up the cake immediately after you take it out from the oven. I used a parchment paper here to avoid the mess. WRONG! It was more difficult to flip the towel over, so you can certainly skip the parchment. The towel alone will do the trick.
MAKING VANILLA WHIPPED CREAM FILLING
I removed the cool whip from the freezer and let it thaw for about 10 minutes. In a clean mixing bowl, I whisked the thawed cool whip on medium-high speed (Speed 6 on a KitchenAid standmixer) for about 2-3 minutes. Then I added powdered sugar, vanilla pudding and vanilla extract, and beat for another 1 minute until it reached the desired consistency. This filling can be stored in the fridge for 1-2 hours or use immediately if the cake is cool to touch.
I removed the cool whip from the freezer and let it thaw for about 10 minutes. In a clean mixing bowl, I whisked the thawed cool whip on medium-high speed (Speed 6 on a KitchenAid standmixer) for about 2-3 minutes. Then I added powdered sugar, vanilla pudding and vanilla extract, and beat for another 1 minute until it reached the desired consistency. This filling can be stored in the fridge for 1-2 hours or use immediately if the cake is cool to touch.
You can paired this Chocolate Sponge Cake with any fillings you like. For this particular project, I have used the basic vanilla whipped cream to create the snowy look on my dark "chocolaty cake." You can refer to my previous recipe, Lavender Velvet Swiss Roll, for the details of how to whip up the light, fluffy and delicious Vanilla Whipped Cream filling.
You may notice that I started out making a rectangular cake and ended up with a round cake. I doubled this recipe to make two cakes over the Holiday weekend. But if you follow this recipe, you can definitely make a rolled cake or an 8-inch round cake, if desired.
Oh boy, I love how moist and fluffy this Chocolate Sponge Cake turned out. Now that I have made this in chocolate flavor, I am planning on trying some other exotic flavors including green tea and passion fruit in the near future.
xoxo,
Tristina
Oh boy, I love how moist and fluffy this Chocolate Sponge Cake turned out. Now that I have made this in chocolate flavor, I am planning on trying some other exotic flavors including green tea and passion fruit in the near future.
xoxo,
Tristina
Chocolate Sponge Cake Recipe
Make: one 12 x 9-inch roll cake (about 1 inch tall)
one 8-inch round cake (about 3 inches tall)
two 6-inch round cake (about 2 inches tall)
Total time: 1 hour
Ingredients
Instructions
one 8-inch round cake (about 3 inches tall)
two 6-inch round cake (about 2 inches tall)
Total time: 1 hour
Ingredients
- 100 grams of all purpose flour
- 60 grams of corn starch
- 20 grams of cocoa powder
- 170 grams of granulated sugar
- 8 large eggs, at room temperature
- 60 ml of milk (or half and half), room temperature
- 60 ml of vegetable oil
- 2 teaspoons of coffee extract
- 1 teaspoon of salt
- A pinch of cream of tartar
Instructions
- Adjust the oven rack to the lowest position and preheat oven to 320 degrees F. Line the bottom of 12 x 9-inch cake pan with parchment paper. Do not grease the pan side.
- Sift together all-purpose flour, corn starch, cocoa powder and salt until combined. Mix milk, vegetable oil, and coffee extract together until combined. Set dry and wet ingredient mixtures aside.
- In a clean mixing bowl, beat egg yolks and 1/3 of granulated sugar on medium speed (Speed 4) for about 1-2 minutes. Continue at current speed, add wet ingredient mixture of milk, vegetable oil and coffee extract, and beat just until combined for another 20-30 seconds.
- In a clean mixing bowl, whisk egg whites on medium speed (Speed 4) until foamy for about 30-45 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add granulated sugar and increase to high speed (Speed 8) and whisk until just stiff peaks form for another 1 minute.
- Sift dry ingredients over the egg yolks batter in 3 additions, and whisk on the lowest speed (Speed 2) until combined. Noted, you may fold the cake flour instead of beating on the stand mixer if desired.
- Using a rubber spatula to fold the mixture until the mixture is almost homogeneous.
- Pour batter in the prepared cake pan and bake for about 35-40 minutes or until a tooth pick inserted comes out clean.
- Remove cake from the oven and cool cake for about 5 minutes. Invert onto wire rack to prevent cake from collapsing on to itself. Cool completely before decorating.
Vanilla Whipped Cream Filling Recipe
Vanilla Whipped Filling
Vanilla Whipped Filling
- 2 cups of cool whip cream, thawed
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla pudding powder
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of salt
Vanilla Whipped Filling
- In a clean mixing bowl, beat cool whip and powdered sugar about 2-3 minutes.
- Add vanilla pudding powder and vanilla extract and beat on medium until light and fluffy for another 1-2 minutes, or until desired consistency is achieved.
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