Chocolate Baked Sponge Recipe

Ingredients

• Material A:
• Wheat flour - 150 grams
• Baking powder - 1/2 tsp
• Cocoa powder - 50 grams
• Vanilla - 1/2 tsp
• Material B:
• Granulated sugar - 165 grams
• Eggs - 4 eggs
• SP - 1 tsp
• Salt - 1/4 tsp
• Margarine, melted - 150 grams
• Other Materials:
• Margarine, melted to grease the pan - to taste
• See Mother's Recipe Version

Plans

• Make 1 all ingredients A and sieve. Set aside.
• Prepare a tulban tin of size 22, grease with margarine and sprinkle with flour until the entire surface of the pan and heat the oven.
• Mixer B ingredients (except melted margarine) together. Using high speed, mixer until thick and trailed on high speed, about 8-10 minutes.
• Add the sifted ingredients (Ingredient A), mixer on low speed until just blended. Then add 150 grams of melted margarine and beat again with a mixer on the lowest speed for a minute.
• Stir the dough again with a spatula to make sure the mixture is evenly mixed. Put the dough into the tin and flatten the dough. Before putting it in the oven, tap it so that the air in the dough comes out.
• Bake the dough for 30 minutes in the preheated oven. Use a temperature of 180°C. Once cooked, remove from heat and allow to cool and transfer to a serving plate.
• 1. It is safer to use an electric oven that can be adjusted up and down. 2. Pierce with a stick when the baking time is over, if there is no dough sticking to it, it means the cake is cooked.

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