Friday 4 November 2016

Valrhona Chocolate Cotton Cake- highly recommended! 法芙娜巧克力棉花蛋糕 - 强推!(中英加图对照食谱)

My son loves eating chocolate cake especially this light and cottony one! I have baked this cake for him to celebrate his admission to the Gifted Education Programme (GEP) next year. I am really proud of him as he got into the GEP without attending any GEP preparatory course nor have any tuitions too. 

Each year in Singapore, all Primary three students have to sit for the GEP selection test, those who passed the first round will be invited to participate in the second round of screening test. Based on the test results, only the top 1% of the cohort will be selected for the GEP. I am truly happy and excited for my 9-year-old to embark on this new journey next year. Thank God that his current school has GEP classes thus there is no need to transfer him to a new school!

I have baked this cake using my silver anodised aluminium square Pushpan which is leak-proof and watertight, thanks to the patented advanced technology! This means that when I bake a cake in a water bath, I need not line the exterior with any aluminium foil at all as the cake batter in the pan will not leak out nor the water from the outer pan seep in! Like the non-stick round Pushpan which I have used to make the Thai Milk Tea cotton cake, this is also an amazing and perfect square pan that I think every baker should have!

Check this amazing pan out at!
Baking Taitai's readers can use the discount code BTTPP0716 at the Checkout page to be entitled 15% off every item. (Pushpan, Tovolo, Staybowlizer & Hellokitty by Siliconezone)

Valrhona Chocolate Cotton Cake 

Many of my friends who have tasted this cake can vow how moist and cottony this cake is! They love it at first bite and find the sweetness just nice! Highly recommend that you must try!    

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Ingredients: (this recipe is for an 8" square or 9" round pan with removable base, click 'here' for pan conversion if you are using other sizes of pan)


6 egg yolks (weight of each egg with shell is 60g)
2 whole eggs
1/4 tsp salt
70g cooking oil (I used rice bran oil)

105ml fresh milk
35g Valrhona cocoa powder (or any dutch processed cocoa powder)
90g cake flour (I used premium Blue Jacket cake flour

6 egg whites
100g caster sugar

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.


6粒 蛋黄 (我用60克的鸡蛋,重量包括壳)
2粒 全蛋
1/4小勺 盐
70毫升 食油 (我用米糠油)
105毫升 鲜奶
35克 法芙娜可可粉 (或其它碱化可可粉)
90克 低筋面粉(我用优质水手牌蛋糕粉

6粒 蛋白
100克 细砂糖


Preparations 准备:
1. Grease the inner sides and bottom of baking mould .
1. 烤模内涂一层油。

2. Mix the flour and cocoa powder well together, set aside.
2. 面粉与可可粉混合均匀,备用。

3. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the flour mixture, stir quickly and mix well. Set aside the cooked dough. (cooked dough resembles chocolate ganache)

3. 将油倒入小锅里用小火加热至出现纹路后熄火,倒入过筛的面粉以快速搅拌均匀成为烫面糊,备用。(煮好的汤面糊很像巧克力酱)

4. Preheat oven top & bottom heat, 160 degrees Celsius. 

4. 预热烤箱上下火160摄氏度。 

Directions 做法:
1. Mix the whole eggs, egg yolks and salt well, whisk in milk before adding the cooked dough done earlier.

1. 全蛋,蛋黄和盐搅拌均匀,拌入鲜奶搅拌均匀;然后将之前做的烫面糊倒入蛋黄糊里。

2. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time.

2. 打发蛋白至中性发泡,细砂糖分三次加入。

3. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next.

3. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。

4. When done, pour the batter into the baking mould. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1/3 of baking mould.

4. 完成后倒入烤模。轻震一下,震掉大泡。热水注入到烤盘的7分满或是到烤模的3分之一处。

5. Put into preheated oven mid bottom rack , using water bath to bake at 160 degrees Celcius top/bottom heat for 20 minutes then reduce temperature to 140 degrees Celcius and continue baking for another 40 minutes. 

5. 放入预热烤箱中下层,用水浴法以160摄氏度上下火烤约20分钟,再把温度调低到140摄氏度继续烤40分钟。

6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.

6. 烤好后,从烤箱取出烤模。烤模离台7吋蹬下3次,以防蛋糕冷却后过度回缩。

7. Let the cake cool in the pan for 10 minutes before placing it on a bigger can or bottle to push the cake out. 

7. 蛋糕在烤模冷却10分钟后,放在大瓶子上,慢慢把蛋糕推出来。转移放在凉网散热。

8. Transfer to a wiring rack to cool down totally before consuming. Chill this cake for an even better taste!

8. 冷却后即可吃或是放入冰箱冷藏口感更佳。

Tips 提示:

1.  Stop beating egg whites once it reached firm peak, do not overbeat. 
1. 蛋白打发到中性发泡,能拉出小弯钩就好了,不要打发过度。

2. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use spatula to fold up from the bottom. Do not stir in circles or fold too hard as you may deflate the air bubbles in the meringue causing the cake to collapse or shrink badly.  
2. 蛋白和蛋黄面糊一定要轻轻翻拌均匀,不然会影响蛋糕松软的口感。注意要用刮刀从底部往上翻拌,不可画圈搅拌或用力过度搅拌导致打发好的蛋白消泡,烤好的蛋糕就会下榻或回缩的厉害。

3. Do not undermix or overmix the batter or you will get a dense, custard like bottom layer. 
3. 如果蛋糕糊没有搅拌均匀或过度搅拌,蛋糕烘焙出来会有布丁层。

4. Grease the non-stick Pushpan well before using as it will help to unmould the cake easily and beautifully.
4. Pushpan 不沾蛋糕模最好是先涂油再用,蛋糕除了易脱模,周边也是美美的。 

5. It is very important to adjust the temperature and timing of your oven accordingly (every oven has different thermostat) when baking as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked.

6. To check if cake is cooked, either insert a skewer which comes out clean or press the surface of cake gently with your finger, it should bounce back immediately and not leave an indentation. 
6. 要确定蛋糕是否烤熟,可用牙签扎入蛋糕,取出牙签没有残留物,或用手指轻轻按蛋糕表面,应该立即反弹,不留压痕。

7. Please keep cotton cake refrigerated.
7. 棉花蛋糕必须放入冰箱保存。

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Updated on 5 Nov 2016
Feedback from reader who has tried this: 

© Copyright 2016


BL Tan said...

Hi Cheryl! This cake looks good, can't wait to try it out! Thanks for the recepi! Is it ok to use normal method to bake? Not water bath method I mean.

Baking Taitai said...

Hi BL Tan, I would not advise using normal method as the texture of cake will not be moist and cottony. Using the water bath method, the cake is bake in gentle heat in a moist environment and it also prevents the surface from cracking too.

Patricia said...

Is is alright to mix in the oil and flour to the eggs and sugar without cooking it first?

Baking Taitai said...

Hi Patricia, yes you can but your cake will not be as soft and smooth as compared to using cooked dough method.

SAbz said...

Hi, for the baking tray used for water bath, how high does it need to be?
Does the water need to cover half of the tray holding the cake dough?


Baking Taitai said...

Hi SAbz, there is no specific height for the outer tray for water bath, I use the roasting pan that came with the oven. As mentioned in Step 4, fill water up to 70% of the outer tray, which is about 3/4 high and up to 1/3 of the baking mould.

LoveToCookAndBake said...

Hi, I failed. There was a custard like layer at the bottom of my cake 😢

gwenchew said...

Hiii dear baking tai tai, as this is a loosemould cake pan, using water bath wont make the cake soaked in wateR? i did have the experience before.. is it ok if i place the cake pan on the wire rack water in the tray at a lower rack as in steam bath? thx.. the cake looks so tempting.. cant wait to try it...

Baking Taitai said...

@LoveToCookAndBake, could be caused by under or mixing of battter OR water has seeped into the cake mould.

Baking Taitai said...

@gwenchew, as mentioned above, I'm using PushPan cake mould which has the patented technology and water will not get in at all. No problem to bake with steam bath. :)