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This chocolate sponge cake is described as a 'chocolate flavored cloud,' featuring an incredibly airy and moist texture. By using the hot oil method and baking in a water bath at a low temperature, the cake achieves a level of softness that feels like biting into a cloud.
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Prepare the chocolate yolk base using the hot oil method with flour and cocoa powder. → Whip the almost-frozen egg whites with lemon juice and sugar until medium peaks form. → Fold the meringue into the chocolate base gently to maintain airiness. → Bake in a water bath at 295°F for 70 minutes. → Allow to cool slightly before slicing into the cloud-like cake.
Prepare the chocolate yolk base using the hot oil method with flour and cocoa powder. → Whip the almost-frozen egg whites with lemon juice and sugar until medium peaks form. → Fold the meringue into the chocolate base gently to maintain airiness. → Bake in a water bath at 295°F for 70 minutes. → Allow to cool slightly before slicing into the cloud-like cake.
This chocolate sponge cake is described as a 'chocolate flavored cloud,' featuring an incredibly airy and moist texture. By using the hot oil method and baking in a water bath at a low temperature, the cake achieves a level of softness that feels like biting into a cloud.
Separate the 6 eggs into yolks and whites. Place the egg whites in the freezer until they are almost frozen (slight ice crystals around the edges).
Heat the vegetable oil until hot, then pour it over the cake flour and whisk until smooth.
Sift in the cocoa powder and stir well to combine.
Add milk and the 6 egg yolks to the chocolate mixture and stir until fully incorporated and smooth.
Add lemon juice to the chilled egg whites, then gradually add sugar while whipping.
Freezing the egg whites until they just start to crystallize helps create a more stable and fine-textured meringue.
The 'hot oil' method denatures the flour protein, resulting in a much softer crumb than traditional sponge cakes.
Whipping at medium speed for a longer duration creates smaller, more uniform air bubbles for a smoother texture.
The water bath is crucial for keeping the cake moist and preventing the surface from cracking during the long baking time.
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