CHEF ILONA: Japanese Chocolate Cotton Sponge Cake
Sometimes it’s fun to play along with the food trends. This cake is jiggly, sophisticated in flavour, and will be a great end to a vernal celebratory meal. I rarely use exact measurements when I bake, this is one where proper ratios will make all of the difference.
Chocolate Cotton Sponge Cake (Adapted Recipe)
260g milk (1 cup 4 tsp)
260g Unsalted butter (1cup 4 tsp)
160 g All-purpose flour (1 1/3 cup)
80g Cocoa powder (2/3 cup)
16 Egg yolks
1 Tbsp Vanilla extract
16 Egg whites
260g White sugar (1 1/3 cup)
INSTRUCTIONS
Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin
Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted, and the milk is just steaming
Sift the flour and cocoa powder into a large bowl and pour over the hot milk and butter, mix until combined
Add the egg yolks and vanilla extract, and mix until smooth and well combined
In a large bowl add the egg whites and whisk until foamy
Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
Add 1/3 of the meringue to the yolk mixture and mix until well combined
Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
Bake for 75 minutes or until the cake springs back when touched
