I recently happened to attend a baking class just to learn the icing techniques 🙂 So, obvious is that, you get some recipes as well. I gave it a shot myself with some tweaks to the original as the recipe did not call for cocoa powder. Obvious is that, they do teach using APF and not healthy flours. So, I happen to replace the APF partly to whole wheat flour and the result is, a magical chocolate sponge cake 😛 and yes, I did make vanilla butter cream frosted cake after this class and you will see the pic and recipe soon 😛
Whole wheat flour – 1/2 cup+2 tbsps
All Purpose flour – 1/2 cup
Curd – 1 cup
Powdered sugar – 3/4 cup
Cocoa powder – 1/4 cup
Boiling hot water – 1/8 cup
Baking soda – 1/2 tsp
Baking powder – 1 tsp
Oil – 1/2 cup
Vanilla essence – 1 tsp
- Sieve the flours, cocoa powder together 5 times.
- Blend the curd, sugar, oil and essence together until well combined using an electric blender or a regular balloon whisk.
- Add the baking powder and baking soda to the above and mix.
- Set aside for 3-5 minutes until you see tiny bubbles coming up.
- Start folding in the dry flour mix to the wet mix in parts ensuring no lumps remain.
- Now, add boiling hot water to the wet mix and give it a quick churn using electric blender(say, 10 secs)
- Pour in the batter into the greased and lined baking dish.
- Tap the tins gently on the kitchen counter to level the batter and remove any large air bubbles.
- Bake in the pre heated oven at 170 degrees for 35-40 minutes or until a skewer inserted comes out clean.
- The cake starts to leave the edges of the tins once it is done. Invert over a wire rack after 5 minutes.
- Slice them into your desired pieces once the cake has completely cooled using a sharp knife preferably.
Notes- Oven temperature may vary hence keep a watch on your bake
Chocolate sponge batter will be of pouring consistency that is what is going to create a magic 🙂
Adding boiling hot water enhances the cocoa flavour and so do not miss this step.