Friday, 23 May 2014

Chocolate Sponge Cake Video Tutorial recipe 巧克力海绵蛋糕(中英食谱视频教程)

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As requested by my readers and fans, here is the video tutorial for baking a basic sponge cake which you can transform into beautiful cakes with decor of your desires. Hope you find this tutorial video which I have made specially for you useful. 

应读者和粉丝的要求,做了这基本的海绵蛋糕视频教程。学会后,简简单单的蛋糕可以随心所欲装饰成美丽的蛋糕了。希望这个精心制作的视频对你有帮助哦! 


This video is done using an iphone with one hand videoing and taking photos while working with the other.  Click 'HERE' to watch the tutorial. 
这蛋糕的视频,是我一手做蛋糕,一手用iphone拍的录影和照片。按“”看制作蛋糕的视频。 




Chocolate Sponge Cake 
巧克力海绵蛋糕

Ingredients A:

100g Cake Flour
20g Cocoa Powder ( I use Cacao Barry brand)
45g Caster Sugar
3/4 tsp Baking powder
1/4 tsp Baking Soda

4 Egg Yolks (room temperature)
65g Fresh Milk
45g Corn oil
3/4 tsp Vanilla Extract

Ingredient B:  

4 Egg White (room temperature) 

1/4 tsp Tartar powder (can substitute with 1/4 tsp white vinegar or lemon juice) 
80g Caster Sugar


Tip: To make vanilla flavour, just replaced the cocoa powder with cake flour. 





食材 A:

100克 低筋面粉 
20克 可可粉(我用上等的 Cacao Barry 牌子) 
45克 细砂糖 
3/4茶匙 泡打粉 
1/4茶匙 苏打粉 

4个蛋黄(室温) 
65克 鲜牛奶 
45克 蜀米油 
3/4茶匙 香草精 

食材 B: 


4鸡蛋白(室温) 

1/4茶匙 塔塔粉 (可以用1/4茶匙白醋或柠檬汁代替)
80克 细砂糖

提示:做香草口味的,可用低筋面粉取代可可粉


Method 方法:

1. Prepare an 8 inch round pan with removable base. Line the base and the sides with baking paper. 
1。准备一个8寸活底圆烤模,在周围与底部铺上油纸。

2. Preheat the oven at 140 degree celcius, top and bottom heat.
2。预热烘箱140摄氏度, 上下火。 

3. Prepare Ingredient A - Using a hand whisk, mix the dry ingredients in a bowl, followed by mixing the wet ingredients in another bowl. Add both dry and wet ingredients together and mix till well combined. 
3,准备食材A - 用手搅拌器,在一个碗中混合干食材,然后在另一个碗中混合湿食材。再把混合的干食材和湿食材一起拌匀。

4. Prepare Ingredient B - Use an electric stand mixer and whisk the egg whites and tartar powder till bubble stage, add in sugar gradually 1/3 at a time and beat until soft peak. (ensure egg white does not come into contact with any egg yolk, water or oil or the meringue will not be successful.)
4。用电动搅拌器把蛋白和塔塔粉打至泡泡状态,细砂糖分三次加入,打到湿性发泡的状态。(蛋白不可以沾到蛋黄,水分及油脂,不然蛋白霜会失败。) 

5. Using a rubber spatula, fold in the meringue into Ingredient A, 1/3 at a time, each time mixing well before folding in the next 1/3. 
5。蛋白霜分三次加入面糊中,用橡皮刮刀轻轻翻拌均匀。 

6. Pour the cake mixture into the pan, bang the baking pan on the tabletop a few times to release the bigger air bubbles. 
6。将面糊倒入烤模,进烤箱前在桌上敲几下,敲出较大的气泡。

7. Bake in preheated oven for 50~60 minutes. Place the pan slightly lower than the middle rack. 
7。放入已预热的烤箱,在中间略低的架子烤约50~60分钟。竹签插入中心没有沾粘就可以取出。

**The cooking temperature as suggested in the recipe serve as a guideline. You may have to adjust the temperature and timing to suit your oven.

**食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。

8. Test with a skewer which comes out clean, the cake is done. Remove cake from pan to cool on a wiring rack. 
8。用竹签插入中心没有沾粘就代表蛋糕已烤熟了。从烤模取出,放在网架上冷却



Here's sharing some of the cakes which I have done using this basic sponge cake recipe. 
在这与您分享用这海绵蛋糕食谱做过的蛋糕。 

Which is your favourite?
 你喜欢哪一款蛋糕呢?
 


Update
Feedback given by readers who have tried this recipe:


Eeleenz Liang says,"I've tried few sponge cake recipes & yours is very nice, soft & fluffy. Super gd recipe!" 

读者说: 试过好多食谱,还是妳的最棒,质感好柔软蓬松!"



Jenny Lim says," It's perfect!" 






I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.


“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

39 comments :

Little blue said...

谢谢你的贴心,还附加视频~

Kimmy said...

Hi Cheryl, another lovely cake recipe from you. Thanks for sharing this recipe with video. It does help.

mui mui said...

Hi Cheryl,
I love all your decorations. With this chocolate sponge I know all the decorated cakes will be super delicious!!
Thanks for sharing this in LTU!
mui

Cheryl - Bakingtaitai said...

谢谢小橱! Thank you Kimmy and Doreen for your kind words! :)

Tze @ Awayofmind said...

Cheryl, 很棒的sponge cake!

谢谢连接小拇指!

joceline lyn said...

您好。谢谢你的爱心分享。好棒。好棒。感恩。

Cheryl - Bakingtaitai said...

Tze, 也谢谢你哦!

Cheryl - Bakingtaitai said...

Hi Joceline, 不客气,真心希望对大家有帮助。:)

Zoe said...

Hi Cheryl,

I was actually "studying" very hard on all you have written in your magic cake post... You have been great giving useful tips and concise instructions in your cake baking. It is so nice of you to make a tutorial on your chocolate cake baking.

Zoe

Cheryl - Bakingtaitai said...

Hi Zoe, thanks for your encouraging words and for dropping by too ! :)

Monkie dein hau said...

我正尝试做着蛋糕希望成功,大家加油!!!

sc said...

Hi Cheryl,

Thank you for this recipe. Need some advice. I followed your steps....baked in a fan assisted oven at 160 degrees for 35mins.

What would you recommend to keep an eye on my next attempt?
1) Surface cracked a bit.
2) Cake stick check was cooked...but after cool down, the cake base seems dense and moist.

Thank you very much
a New SAHM

Cheryl - Bakingtaitai said...

Hi sc, as you have used fan forced baking which is meant for fast and high temperature cooking, this could explain the crack on the surface of the cake. Sponge cake should bake at a longer and lower temperature, thus please follow my suggested temperature at 140 degrees celcius, using top and bottom heat to bake for 50 to 60 minutes. After cake is removed from the oven, you have to transfer it to a wiring rack to cool down so that the base will not be dense and moist. Please look at my youtube video so that you have an idea. Please try again following through my recipe, you should not encounter any problems. Hope this helps.

mummymarygoh said...

Can use this recipe as cupcake?

Cheryl - Bakingtaitai said...

Hi mummymarygoh, sorry for the late reply as I just returned from my holidays. Yes, no problem to make it into cupcakes, you will get a soft, light and spongy texture.

Jacqueline Hor said...

hi, may I know how much ingredient to use for a 9"x9"x3" square pan (removal type)?

Cheryl - Bakingtaitai said...

Hi Jacqueline, you can use the 'Pan Conversion Tool' in my blog under 'Useful Links', found on the right column bar to help you work out the conversion factor then use it to multiply each ingredient to find out how much is required.

Etsuko Yuki said...

请问如果用无盐牛油要多少Gram呢?

Cheryl - Bakingtaitai said...

你好,如果用无盐牛油代替粟米油是52克。

Etsuko Yuki said...

谢谢你~你的蛋糕造型都好美哦~

Soh Sher Lynn said...

Hi do I need to switch on the fan on the oven?

Cheryl - Bakingtaitai said...

Hi Sher Lynn, no you don't have to.

Loraine Kolompoy said...

hi cheryl can i use this chocolate sponge cake recipe for fondant icing? thanx :)

Cheryl - Bakingtaitai said...

Hi Loraine, sorry I can't advise as I don't use fondant.

Sprinkles and Co. said...

This looks DELICIOUS. thank you for sharing! i'm your new follower, here is my baking blog if you're interested! - http://sprinklesuk.blogspot.in/

nixchong23 said...

Hi Cherly, can u please advise the fresh milk can i replaced with daily whipping cream? Thanks.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi nixchong23, I haven't tried replacing before so can't advise you. But no harm experimenting on your own and adjust according to your liking.

Annabelle said...

Hi,
I tried using a thin layer fondant icing on this delicious chocolate cake of Bakingtaitaiand it turned out okay. I also turned it to a black forest cake for my son's birthday and all the guests loved it. My kids who cannot finished a slice of cake before were able to eat two slices. When the cake was finished all the 15 adults and 7 kids were asking for more. Haha. Thanks to Bakingtaitai. I shared your blogsite link to my friends and my sisters by the way. I also tried the latest butter cake that Bakingtaitai shared and another tumbs up from the kids. My 4 yr old daughter and 3 yr old son ate more than half of the 8 inch cake. many thanks to Bakingtaitai.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Annabelle, thanks for sharing about the fondant icing. Happy to hear that the cake was well received. Oh yes, my latest 'Super Moist Low-Fat butter cake' is a hit with many readers, those who have tried gave positive feedbacks and big thumbs up. My family loves it so much that they kept asking me to make it again. :)

Salima jaan said...

hi cherly....thanks for sharing this recipe...but i like the taste of coffee with chocolate, can u plz tell me if i can add to it n how much liquid ir powder...n also planning to make a 10 inch...should i just doubke it n baking temp same.....tks in advance

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Salima, I've not experiment with coffee yet thus I can't advise you exactly how much. You can always experiment yourself and adjust according to your liking. Please use the 'Pan conversion Tool' under Useful Links which can be found on the right column of my blog to convert to 10 inch pan, as for temperature it will be longer for a larger pan but again you will have to adjust accordingly to your own oven as different oven has different thermostat, the timing and temperature in my recipe serve as a guideline only.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Salima, I've not experiment with coffee yet thus I can't advise you exactly how much. You can always experiment yourself and adjust according to your liking. Please use the 'Pan conversion Tool' under Useful Links which can be found on the right column of my blog to convert to 10 inch pan, as for temperature it will be longer for a larger pan but again you will have to adjust accordingly to your own oven as different oven has different thermostat, the timing and temperature in my recipe serve as a guideline only.

loverofclippies said...

Hi Cheryl!
My cake didn't rise as much as yours. Do you know why? I followed your recipe, except I used canola oil instead. Thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi loverofclippies, there are many reasons why a cake does not rise well due to the science of baking. I won't be able to tell what exactly is your problem, it could be due to deflated meringue, over or under mixing of batter, oven temperature, use of wrong cake pan size, etc.etc.

Felicia Lee said...

Hi if I am not making chocolate sponge how much cake flour should I put? Thank you.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Felicia, you must have missed seeing the 'tips' which answers your question, it's just below the ingredients section. ;)

Felicia Lee said...

Hi Thank you

Dearling :) said...

Hi Cheryl,

I was looking for a chocolate sponge cake recipe and I came across ur youtube video. Your cake looks so perfect! But I've got a question, are the eggs in this recipe 60g per egg or?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Dearling:), thanks for your compliment. Yes you are right! I normally use 60g eggs for baking. :)

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