Simple Chocolate Sponge Cake Ala Ndyw

Ingredients: 

10 grain yolk
5 grains of white eggs 
125 gr sugar fine 
1 tsp cake emulsifier 
100 gr wheat flour 
50 gr cocoa powder 
125 gr melting butter 

How to Make: 

1. Sieve wheat flour and cocoa powder, sisihkan. Shake yolk, egg white, and refined sugar until sugar dissolves and the lost foam. Input cake emulsifier ago shake until thick and expand. 
2. input the wheat flour that has been sieved, add the melting butter and mix again. 

3. Pour batter into a brass that has been be smeared margarine, and roast until cooked for 55 minutes with a temperature of 170 ° C - 180 ° C. 

4. That is it, Chocolate Sponge Cake ala Ndyw

Note: 
• For brass box, 25 cm wide and 6 cm high 
• For brass rounded, diameter 28 cm and 6 cm high.

Creamy Method Ala Ndyw

 Is a method that is used to make a cake with butter or margarine content is high.Shake butter / Margarine with refined sugar until soft as cream. Enter the eggs one by one to shake and swell. Incorporate dry ingredients to the end, then use the spatula to poke really flat. 

Please note! 
• churn butter / margarine 250 grams of cream needs to be 15 minutes. 
• enter the egg / yolk one by one so that should be the perfect mix. 
• Do not bring the dough too often, because the dough will lose a lot of air which will cause the batter to be heavy and the cake down and sodden.

Cake's Ingredients

• Butter and margarine 
Fat makes a soft crumb cake more palatable and more fragrant aroma if using butter or margarine 

• Sugar 
Give sweetness and color of the skin / face cake. If using sugar, choose a very fine grain in order to shuffle faster. Shuffle with refined sugar makes the process more quickly, but the sweet taste in the dough so that the reduced use of more than sugar. 

• Eggs 

Assist the process of cake. Enter the eggs one by one so that the perfect shuffle. If the recipe in the yellow and white egg separate, shake until egg white is completely rigid. Do not until the yolk into the egg white. Use egg size with a weight of 50-55 grams. 

• wheat flour 
Select a wheat flour protein that results are the average and the cake is not broken at the top of it. Cake texture that was produced more soft. 

• Cake Emulsifier 
Chemicals that help the development process and softening teksture cake. Usually shaped pasta. 

• Soda cake 
Sodium bicarbonate as a function of cake. Have expand power 4x faster than with the baking powder. 

• Baking powder 
Baking powder developer which is a mixture of baking soda, cream of tar-tar and maize. 

• Padding 
Dried fruits, apple, pear, banana, durian, and so forth. Typically used to add taste, aroma, and appearance to be more special cake. Please note when adding dried fruit sweetness, such as raisins, plum, and APRICOT, should be washed briefly in order to reduce the sugar in it. Mix the stuffing with nuts and submerged it with rhum or spread with wheat flour so that the field does not settle at the bottom of the cake.