RECIPE OF FLUFFY MOCHA SPONGE CAKE 蓬松摩卡海绵蛋糕食谱

Ingredients:

3 Large Cold Eggs Yolks

35 gram Sugar

25 gram of Corn Oil

28 gram of Whole Milk

1 tsp of Vanilla Extract

10 gram of Cocoa Powder

8 gram of Nescafe Powder

45 gram of Self Raising Flour

Meringue:

3 Cold Egg Whites

1/2 tsp of Lemon Juice 

45 gram of Sugar

Tools: 6 Inch Cake Pan

Method:

1. Mix egg yolks, sugar, corn oil, whole milk, vanilla extract, cocoa powder, Nescafe Powder. Followed by Self Raising Flour.
2. Beat egg whites until Stiff Peak.
3. Baked at cold water bath. Pour enough water at your baking pan. Bake at the preheated oven for 100 C (or 120 C, depends on your oven) for 1 hour and 20 minutes.
4. Once cooked, off your oven and leave the cake inside your oven for 10 minutes.
5. Drop the cake pan from high once to prevent shrinkage.

Note:

By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.