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1
Prepare the cake tin.
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2
Grease the tin with oil thinly and line with baking parchment.
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3
I cut a piece of parchment paper into a round shape to fit it in.
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4
Measure the ingredients.
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5
Put the ingredients into a heat-proof dish and warm them up.
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6
Add the pure cocoa powder and mix well.
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7
To keep hot, place the dish over a bain-marie or on top of the oven while it's preheating.
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8
Preheat the oven to 170C.
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9
I usually start to preheat the oven while I whisk the eggs.
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10
Beat 3 eggs and 1/2 and add the sugar in 3 batches.
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11
Continue to beat until fluffy.
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12
Add the mizuame starch syrup (or honey) to the mixture.
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13
Beat until the mixture forms a thick ribbon when the hand mixer is lifted.
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14
Lower the hand mixer speed to low and beat the mixture for 3 to 5 minutes to make its texture silky-smooth.
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15
Beat constantly until the mixture forms a thin ribbon that disappears slowly when the mixer is lifted.
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16
The texture must be very smooth and delicate.
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17
Sift the cake flour and cornstarch together through a fine sieve.
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18
Whisk the flour mixture in the sieve with a whisk.
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19
Sift 1/2 of the Step 7 flour mixture into Step 6 and mix gently with a spatula.
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20
When the flour is evenly combined, add the rest of the flour mixture.
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21
Fold in the mixture with a spatula gently until no longer lumpy.
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22
Add a few drops of vanilla oil.
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23
Fold in until the flour is combined well.
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24
Add the cocoa liquid in 3 or 4 batches.
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25
Pour the liquid onto a spatula first and drizzle over the liquid overall.
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26
Stir well quickly.
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27
Fold in the mixture by scooping up from the bottom in a circular motion from various positions until the cocoa liquid is well combined.
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28
Pour the batter into the prepared cake tin from a high point.
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29
Do not scrape the batter on the sides of the bowl with a spatula, but tilt the bowl to pour the batter.
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30
The batter left on the sides of the bowl tends to contain more fat, so it is better not to put it into the cake tin.
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31
If you want to put it in, pour it along the sides of the cake tin.
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32
Give several sharp taps to the cake tin to remove the excess air.
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33
Pop the bubbles on the surface with a toothpick and put the tin into the oven quickly.
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34
Lower the oven temperature to 160C and bake for about 35 minutes.
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35
When you press the centre of the batter with your finger and it springs back, it is done.
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36
If it sinks, continue to bake.
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37
If you want to be sure, use a skewer.
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38
When an inserted skewer in the centre comes out clean, it is done.
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39
Adjust the baking time according to your oven at home.
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40
The baking time affects the result.
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41
If the cake is removed from the oven too early it might collapse.
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42
It is important to se as it goes.
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43
Do not overcook either.
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44
Overcooking may harden the edges or dry the sponge.
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45
After removing the tin from the oven, drop the cake tin from about 30 cm to get rid of the excess steam.
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46
The sponge will settle down to the same height as the sides of the cake tin.
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47
Remove the sponge from the tin and peel off the baking parchment gently.
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48
Cover the sponge with a moistened tea towel and leave to cool.
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49
After completely cooled, remove the tea towel and wrap the sponge with cling film or a plastic bag.
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50
Unfortunately, this sponge has a crack on the surface.
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51
When I mixed with the hand mixer, it was so fast that I mixed the eggs too long, which might cause this.
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52
I sliced the sponge into 3 pieces horizontally.
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53
The next day I drizzled with syrup to make a coffee-mocha decoration cake -.
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54
Chocolate cream decoration -.
