How To Make The Fluffiest Chocolate Sponge Cake

This cake is a particularly light, fluffy and quite tasty Chocolate Sponge Cake. It is made light and fluffy by its incorporation of eggs stiffly beaten into peaks and lightly hand-mixed in with the remaining batter. The incorporation of Strawberry Jell-O introduces a unique and quite tasty flavor into this already fluffy sponge cake. Also, a pretty interesting aspect in creating this tasty recipe is the incorporation of real chocolate- bringing a true unparalleled chocolaty flavor.
…real chocolate- bringing a true unparalleled chocolaty flavor
These cakes are named sponge cakes because they get their spongy, light, and airy texture from whipped egg whites. Sponge cakes are pretty delicate to make because they require hand folding of the whipped egg whites into the remaining batter to create an airy crumb.
How To Make The Fluffiest Chocolate Sponge Cake
Ingredients:
1 1/2 Squares Bakers Unsweetened Chocolate cut in pieces
1/2 tsp vanilla
1 3/4 cups cold milk
4 TBSP sugar
4 egg yolks, slightly beaten
1 package Strawberry Jell-O
1/2 tsp salt
4 egg whites, stiffly beaten
1/2 tsp cinnamon
Directions:
Add chocolate and milk in a double boiler and heat to melt chocolate.
Mix well until mixture is blended.
Combine sugar with egg yolks
Add a small amount of chocolate mixture stirring vigorously.
Return to double boiler and cook until thickened. Stirring constantly.
Add Jell-O, salt, and cinnamon and stir over hot water until Jell-O is dissolved.
Chill.
When slightly thickened, add vanilla and beat with mixer until it is the consistency of whipped cream.
Fold in egg whites, and turn into individual molds.
Chill until firm.
Un-mold. Serve with plain or whipped cream.
Will make 6 servings.
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This first pan recommendation is a set of three pans for flower cake designs: rose, chrysanthemum, and sunflower.
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The third pan recommendation is an individual set of baking pans with assorted flower designs, perfect for cute little flowery cupcakes.
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