In this recipe I will show you how to make a spiced chocolate sponge cake in a cake ring! Follow these easy steps!
First of all, turn on the oven and bring it to a temperature of 338°F. Then grease the 6.30 inches open cake ring and flour it with the flour-cocoa mixture. This brown mixture is used so that the cake is not stained with white flour after baking.
The first step to prepare the spiced chocolate sponge cake in a cake ring is to beat the eggs with the sugar until you can write with it. To do this, put the eggs and sugar in the bowl of a mixer. Then beat the 2 ingredients in the mixer to bring air into the batter. The light cake batter will not contain baking powder. By adding thousands of air bubbles to the mixture by beating it for a long time, the cake will rise well in the oven without needing any additional baking powder. The egg and sugar mixture is ready when you can write with it. Finally, put the beaten egg-sugar batter in a large bowl so that you will be able to work better with it in the next steps.
The following step is to add the dry ingredients to the mixture. To do this, put all the dry ingredients in a bowl and mix them well with the help of a spoon. Then add the mixed dry ingredients through a sieve in 3 steps to the mixture of eggs and sugar. The dry ingredients should be incorporated into the egg mixture with enveloping movements, so that the many air bubbles that had been added to the mixture with the long beating are preserved. If the mixture is beaten too vigorously by hand when adding the dry ingredients, many of these air bubbles may be lost and the cake would not rise well in the oven later.
The last step is to put the sponge cake mixture into the greased and floured 6.30-inch cake ring. It is important that the batter has a certain consistency so that it can be poured into an open cake ring closed with an aluminium foil. The consistency of the batter was achieved by adding air bubbles to it, so that it can be written with it. The ring must be greased and floured to be used. After pouring the batter into the cake ring, you should leave about 0.80 inches free from the top edge of the ring. Then bake the sponge cake in a preheated oven at 338 degrees Fahrenheit for 25 minutes.
After baking the cake, it is recommended to let it rest for a day before filling and glazing it. Once the cake is cold, cover it with cling film and let it rest until tomorrow. To remove the sponge cake from the mold, first remove the aluminium foil and run a knife around the edge of the mold. Then remove the ring from the cake. The chocolate sponge cake is now baked and the cake ring removed! Now you can cut it through the middle or in 3 layers and fill and glaze/frost it with anything!
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Aluminium cake rings
- Glass bowls
- Baking sheet
- Chopping board
- Baking Mat
- Kitchen Aid Mixer
- Strainer
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Ingredients
Directions
First of all, turn on the oven and bring it to a temperature of 338°F. Then grease the 6.30 inches open cake ring and flour it with the flour-cocoa mixture. This brown mixture is used so that the cake is not stained with white flour after baking.
The first step to prepare the spiced chocolate sponge cake in a cake ring is to beat the eggs with the sugar until you can write with it. To do this, put the eggs and sugar in the bowl of a mixer. Then beat the 2 ingredients in the mixer to bring air into the batter. The light cake batter will not contain baking powder. By adding thousands of air bubbles to the mixture by beating it for a long time, the cake will rise well in the oven without needing any additional baking powder. The egg and sugar mixture is ready when you can write with it. Finally, put the beaten egg-sugar batter in a large bowl so that you will be able to work better with it in the next steps.
The following step is to add the dry ingredients to the mixture. To do this, put all the dry ingredients in a bowl and mix them well with the help of a spoon. Then add the mixed dry ingredients through a sieve in 3 steps to the mixture of eggs and sugar. The dry ingredients should be incorporated into the egg mixture with enveloping movements, so that the many air bubbles that had been added to the mixture with the long beating are preserved. If the mixture is beaten too vigorously by hand when adding the dry ingredients, many of these air bubbles may be lost and the cake would not rise well in the oven later.
The last step is to put the sponge cake mixture into the greased and floured 6.30-inch cake ring. It is important that the batter has a certain consistency so that it can be poured into an open cake ring closed with an aluminium foil. The consistency of the batter was achieved by adding air bubbles to it, so that it can be written with it. The ring must be greased and floured to be used. After pouring the batter into the cake ring, you should leave about 0.80 inches free from the top edge of the ring. Then bake the sponge cake in a preheated oven at 338 degrees Fahrenheit for 25 minutes.
After baking the cake, it is recommended to let it rest for a day before filling and glazing it. Once the cake is cold, cover it with cling film and let it rest until tomorrow. To remove the sponge cake from the mold, first remove the aluminium foil and run a knife around the edge of the mold. Then remove the ring from the cake. The chocolate sponge cake is now baked and the cake ring removed! Now you can cut it through the middle or in 3 layers and fill and glaze/frost it with anything!
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Aluminium cake rings
- Glass bowls
- Baking sheet
- Chopping board
- Baking Mat
- Kitchen Aid Mixer
- Strainer
Image gallery: