Cotton Soft Chocolate Sponge Cake
Soft, fluffy and jiggly souffle-like cake with a deep cocoa flavour, with a cotton soft texture this chocolate sponge cake is to die for!
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 130 g Whole milk (1/2 cup 2 tsp)
- 130 g Unsalted butter (1/2 cup 2 tsp)
- 80 g All purpose flour (2/3 cup)
- 40 g Unsweetened cocoa powder (1/3 cup)
- 8 Egg yolks
- 1 tsp Vanilla extract
- 8 Egg whites
- 130 g White sugar (2/3 cup)
- a pinch salt
Instructions
- 1
Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake pan with parchment paper
- 2
Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
- 3
Sift the flour, cocoa powder and salt into a large bowl and pour over the hot milk and butter, mix until combined
- 4
Add the egg yolks and vanilla extract, and mix until smooth and well combined
- 5
In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and whisk until foamy
- 6
Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
- 7
Add 1/3 of the meringue to the yolk mixture and mix until well combined
- 8
Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
- 9
Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
- 10
Bake for 75 minutes or until the cake springs back when touched
- 11
Cool on a wire rack for 5 mins
- 12
Enjoy warm and serve with a dollop of whipped cream