Chocolate Sponge Cake

Description:
This recipe is adapted from Lapis Surabaya recipes from different sources which have similarity in the ingredients. Thanks Vitri for sharing the recipes from different sources, it's easy to compare them at one go.

Anyway, this is my third attempt making the chocolate layer of Lapis Surabaya. I only make the chocolate version since I really looooveee chocolate. The taste might be too bitter for some tho... The cake is definitely suitable for stacking since it has dense crumb.

oh oh oh... finally, I manage to make the cake standing nicely, well... does not shrink I should say and the butter does not separate. However, taste wise is still not the best.



Ingredients:
100 g unsalted butter, soften, Lurpak
1 Tbsp condensed milk, Carnation
2 tsp vanilla extract, Queen's

5 egg yolks
3 whole eggs
100 g caster sugar

40 g all purpose flour, Home Brand
10 g FCMP, Home Brand
25 g cocoa powder, Home Brand

Nutella



Directions:
Preheat oven to 170 deg C.

Beat butter until pale, add condensed milk and vanilla. Then, beat until light and fluffy.

Beat eggs and sugar for 15 minutes until fluffy and thick. Start with slow for 3 minutes, fast for 10 minutes and end with slow for 2 minutes. However, it depends on individual mixer.

Add beaten butter to egg mixture. Beat with slow speed until just the butter is mixed with the egg (only for about 5-7 seconds). Don't forget to scrape the bottom of the bowl.

Add flour mixture to the wet mixture. Fold and scrape gently until just mixed.

Put in a 20 x 20 cm tin, lined with baking paper. Bake for 20 minutes or until just done.

Leave in the tin for 5 minutes to slightly cool the cake. When the cake is cold, cut the cake into two rectangulars. Spread nutella on one layer and place the other layer on the top.