how do u make chocolate sponge cake i always burn mine from sara in bridgend?

Question

please tell me how?

Answer 1

the beauty of a sponge cake is that you only need the most basic of ingredients, eggs, sugar and flour. The tricky part is to make a sponge with good volume, for while a butter cake relies on baking powder to do this job, a sponge cake relies solely on the beaten egg. A good sponge "starts with prolonged whisking of eggs and sugar which incorporates air, distributing it through the mixture as tiny bubbles. During baking the air expands, leavening the mixture with a network of little holes surrounded by walls of coagulated egg proteins.

this chocolate sponge cake is a little different from most in that it does not contain flour which makes for a very light and moist cake; more like a baked mousse or as Rose Levy Beranbaum puts it "this is more a flourless souffle than a cake". It is also different in that it is baked in a sheet pan, not a cake pan, so you do not have to worry about it deflating and also don't worry if the sponge cracks when you roll the cake around the filling as this is normal. Surprisingly, the chocolate flavor in this cake is quite mild which allows us to fill it with a variety of flavors

1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar
Dutch-processed cocoa powder or powdered sugar for dusting

Chocolate Whipped Cream:

1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
3 tablespoon (40 grams) granulated white sugar
1 1/2 tablespoons cocoa powder

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Once the cake has cooled, spread with the chocolate whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

Can be stored in the refrigerator for up to five days.

Answer 2

Chocolate Sponge Cake ;)

Answer 3

Chocolate Cake
(18 cm/7" round tin)
Ingredients

175g/6 oz. butter
175g/6 oz. soft brown sugar
3 eggs, lightly beaten
25g/1 oz. black treacle
25g/1 oz. quality dark chocolate, melted
25g/1 oz. ground almonds
1 oz. cocoa
150g/5 oz. self raising flour
1 teaspoon baking powder
Method

Cream the butter and sugar until light and fluffy.
Beat in the black treacle. Mix in the eggs, a little at a time.
Add the ground almonds.
Stir the melted chocolate into the mixture.
Sieve the flour with the cocoa and baking powder, and fold in to the mixture, making sure that the finished mix does not look at all streaky.
Divide the mixture between the two greased, lined sandwich tins.
Level the mixture in the tins, and put into preheated oven to bake.

Baking

AGA - 2 OVEN: Bake on bottom shelf of ROASTING OVEN (with cold shelf over) about 20-25 minutes

AGA - 4 OVEN: Bake on lowest shelf of BAKING OVEN about 20-25 minutes.

When baked, leave the cakes in their tins for about 5 minutes before turning them on to a wire rack to cool completely before filling and icing with chocolate buttercream.

Answer 4

Chocolate Sponge
people [Reset]
Keys : Cakes Baked Party Blackforest
Ingredients :

4xeggs
1/2cupsugar (caster)
3 1/2tblhot water
1cupflour, self-raising
2tblcocoa powder
1tblcustard powder
1/10tspsalt

Method :

* Grease and line base of 2 X 20cm cake tins with a circle of baking paper.
* Sift all dry ingredients together.
* Separate eggs.
* In a clean bowl, beat egg whites until stiff. Gradually add sugar, beat until sugar is dissolved and mixture is thick and glossy. Add yolks and hot water, beat gently until combined.
* Gently fold sifted dry ingredients into mixture, 1/2 at a time.
* DO NOT OVERMIX.
* Pour into greased cake tins. Bake in moderate oven for 20 minutes or until the cake springs back when lightly touched.














Chocolate Mocha Sponge Cake/1953 Pillsbury
Servings [Reset]
Keys : Cakes
Ingredients :

3/4cupFlour
1/4cupCocoa powder
3tblWater
1tblLemon juice
1/2tspSalt
3/4cupSugar
5lrgEgg yolks
mocha filling
1pktVanilla pudding mix, * see note
1tblInstant coffee powder
1 1/2cupMilk
1/2cupButter
1tspVanilla extract
5tblConfectioner's sugar, sifted

Method :

* A senior division winner in the 1953 Pillsbury bakeoff.
* Use the 4 serving size of pudding mix-not the instant type.
* Mix the flour, cocoa, salt and sugar; stir to blend. Beat the egg yolks until thick and creamy. Add the lemon juice and water and blend. Add all at once to the dry mixture. Pour into a 9-inch ungreased tube pan. Bake in preheated 325 degree oven for 35-40 minutes. Cool then cut crosswise into 3 layers. Spread the mocha filling between the layers. Filling: Combine the pudding mix and coffee powder in a saucepan. Blend in the milk and cook on low to medium heat until thick, stirring constantly; cool. Cream the butter or margarine, add to the pudding mixture and beat until smooth and fluffy.
* Blend in vanilla and the confectioners' sugar. Pat Dwigans




















Passover Chocolate Sponge Cake
servings [Reset]
Keys : Cakes Chocolate
Ingredients :

12xEggs, separated
1 1/2cupSugar
2tblCold water
Juice and grated rind of 1 orange
1/2lbSweet chocolate, grated
3/4cupMatzo cake flour

Method :

* Preheat oven to 350^F.
* Beat egg yolks and sugar until light and fluffy (about 7 minutes).
* Add cold water, orange juice, orange rind, chocolate and cake flour.
* Gently fold in stiffly beaten egg whites.
* Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan.

Answer 5

If you're always burning it on the top you need to cover it halfway through baking time with foil.

If on the bottom you need to turn the oven temp down - your oven is probably hotter than the recipe temp

Answer 6

Well I assume you know how to put it together.

To test if it is cooked poke a skewer or cocktail stick into it if it comes out clean it is done. If it has bits stuck to it and looks a little wet or sticky it eeds longer.

Answer 7

try baking it in a bain marie , place your mix in oven dish then place in a larger oven dish with about an inch of water just make sure that no water will get in your mix,good luck

Answer 8

Take it out of the oven a bit earlier?

Answer 9

do your mix the way you would do put it in at the temperature for less time check it if need longer low the temperature for a few Min's and check to see if cooked thougth

Answer 10

Sit on toilet.

Release tension.

Void.