Cake

Chocolate Cotton Sponge Cake (Taiwanese Castella) Recipe

Cooking TreePublished: Updated: 05.7K views

I made a fluffy and moist cotton sponge cake ~

It’s much softer and denser than regular Zenoise, so it’s a cake that you can eat even if you just eat it ~
It melts the chocolate and the chocolate tastes softer and feels a bitter ~

This cake is a very important factor that determines the success of the meringue, so it is important to make sure that the meringue is not over whipped to the extent that it stands softly.

The pores of the cross-section are dense, so if you cut it, you will get a neat cross-section and it will feel neat.
You can eat it right when it’s warm, but if you aging it cold in the refrigerator, you can feel a richer chocolate flavor and sweetness.

Chocolate Cotton Sponge Cake

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Ingredients

  • 50g Dark chocolate 
  • 80g Unsalted butter
  • 100g Milk
  • 90g Cake flour 
  • 10g Cocoa powder 
  • 6 Egg yolks
  • 5g Vanilla extract 
  • 1g Salt
  • 6 Egg whites
  • 110g Sugar

Instructions

  1. Put dark chocolate, unsalted butter, and a bowl of milk on a pot containing boiled water, dissolve it with a medium bath, lower the bowl from the pan, sift the flour and cocoa powder and mix.
  2. Add egg yolk, vanilla extract, salt, mix, filter through a sieve, cover with wrap, and place on hot water at about 50 degrees.
  3. Whip the egg white and, when a large bubble rises, divide the sugar and whip it to make a meringue with very soft horns.
  4. Remove the yolk dough from the water, mix it once, add a little meringue, mix, and mix the dough into the meringue.
  5. Pour into a mold, clean the air bubbles, place it on a pan with 70 degrees of hot water, bake 35 minutes in a 150-degree preheated oven, lower the temperature to 120 degrees, and bake for another 40 minutes.

Notes

Mold size : 17cm

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Recipe video

Enjoy

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