Classic Alhambra Chocolate Sponge Cake
The softest Alhambra Chocolate Sponge Cake that is light and fluffy. Made with melted butter, frothy whipped eggs and rich chocolate.
Ingredients
- 100g 2 whole eggs
- 25g approx. 2 egg yolks
- 40g granulated sugar
- 13g 1 + ½ tbsp cake flour
- 3g ½ tbsp + ½ tsp cornstarch
- 15g 1 tbsp dutch-processed cocoa powder
- 50g ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 375°F/ 190*F and grease ONLY the bottom of a 6 inch round baking pan.
- Place eggs, egg yolks, and sugar in a clean bowl and lightly whisk over a pot of barely simmering water (aka bain marie) until 99°F/ 37°F.
- Remove the bowl from the pan of water, wipe any condensation, and continue to whisk using an electric mixer until pale in color, thick, and at the ribbon stage.
- Whisk together flour, cornstarch and cocoa powder in a small bowl then sift into the ribboned eggs. Fold with a spatula until half way combined.
- Take 2 large scoops of the batter and add it to the melted butter. This cools down the butter and accustoms the two. Add the butter mixture back into the cake batter and fold until combined and no streaks of butter remain.
- Pour into the prepped cake pan, and bake in the preheated oven for 15 minutes or until golden brown. Once at the 15 minutes mark, check every 2 minutes to make sure you don't over bake. The cake should spring back gently when pressed.
Notes
SUBSTITUTIONS:
- Cake flour works best for a light and fluffy cake, but all-purpose flour can be substituted.
- Make sure the bowl does not touch the simmering water
- The bowl should not float in the pot.