Sponge cake is the use of egg white foaming properties so that the egg mixture filled with a large amount of air, add flour baked from a class of puffy snacks, because of its structure is similar to a porous sponge and named, known as the foam cake in foreign countries. In the domestic known as clear cake . Here is my practice for you to organize the Italian chocolate sponge cake, welcome to read.

Recipe:

Caster sugar: 120g

Eggs: 4 (average weight of 70g/each larger egg, room temperature)

Gluten flour: 100g

Unsweetened cocoa powder: 20g

Italian Chocolate sponge cake practice

1, preparation:

① eggs from the refrigerated out of room temperature for a few hours to return to room temperature, or to soak in warm water for 20 minutes (if you do not intend to eat hard-boiled eggs, the temperature of the water should not be more than 40 °), of course, if your ` eggs were originally room temperature state as did not see the upper part of the words it.

② Preheat the oven to 170 ° C / 170 ° C.

③ Spray the molds with baking pan oil or spread a thin layer of butter and dust with flour.

2, eggs and sugar in the mixing bowl at high speed for 15 minutes or more, until it is fluffy and light yellow in color (test the degree of whisking standards: take a little put on the container, if the tip remains stable and not crooked, it means that it has been whisked to the extent that can be).

3, flour and cocoa powder mix, sifted in the "step 2" part of the egg mixture (do not add all at once) gently with a rubber spatula or bamboo spatula or empty hand from the bottom to the top of the "flip", do not "stir"!

4, the batter poured into the mold, do not go to smooth the surface or shock the mold, keep the batter poured into the state can be.

5, bake for 40 minutes (Note: Do not open the oven within 20 minutes after entering the oven! Otherwise fail don't cry...)

6, do not remove! It is not finished baking! Look down!!!

7. Keep the cake in the oven, turn off the oven, leave a large gap in the oven (use a bamboo spatula or other pads on the door, but don't open it too wide, I don't think it should be called a gap if it's already half-open...), and let the cake slowly and naturally bake in the oven. Let the cake cool down naturally in the oven. Remove from the oven and let stand at room temperature for 10 minutes. Unmold and place upside down on a cooling rack until it cools to room temperature.

8, storage method: cling film sealed refrigerated can be stored for 3 days, the same cling film sealed frozen can be stored for 30 days, before use, take out and put in the refrigerated overnight natural thawing can be.