가장 완벽한 초코 카스테라 만들기 (두툼탱글~갈라짐 없는 비법! Chocolate Cotton Sponge Cake

Ingredients

• 65 g Vegetable Oil (neutral oil, such as canola or sunflower)
• 80 g Cake Flour (sifted twice)
• 25 g Unsweetened Cocoa Powder (sifted with flour)
• 5 pcs Egg Yolks (room temperature)
• 1 g Salt (about 1/4 tsp)
• 130 g Whole Milk (room temperature)
• 5 pcs Egg Whites (kept covered with cling wrap and refrigerated until use)
• 110 g Granulated Sugar (divided into three equal parts for the meringue)

Instructions

1. Prepare the pan

   Line the 16.5 cm square pan with parchment paper or lightly grease it with a little oil.

   Time: PT5M

2. Separate eggs and chill whites

   Separate the five eggs, placing the yolks in a bowl and the whites in another bowl. Cover the whites with cling wrap and refrigerate until needed.

   Time: PT5M

3. Sift dry ingredients

   Combine the cake flour and cocoa powder in a fine mesh sieve and sift into a clean bowl.

   Time: PT3M

4. Mix yolks and oil

   Add the 65 g vegetable oil and 1 g salt to the bowl of egg yolks. Beat on low speed until fully incorporated.

   Time: PT4M

5. Add milk in two portions

   Divide the 130 g milk into two equal parts. Pour the first half into the yolk mixture, stirring gently to avoid lumps. Set aside the second half for later.

   Time: PT3M

6. Combine wet and dry

   Add the sifted flour‑cocoa mixture to the yolk‑milk blend. Stir until the batter is smooth and free of streaks.

   Time: PT4M

7. Make the meringue

   Using the electric mixer on medium speed, beat the chilled egg whites. When foamy, add one‑third of the 110 g sugar and continue beating. Repeat adding the remaining sugar in two more thirds, beating for a total of about 1 minute until stiff glossy peaks form.

   Time: PT6M

8. Fold meringue into batter

   Spoon about one‑third of the meringue into the batter and gently fold to lighten. Then add the remaining meringue, folding from the bottom of the bowl upward, turning the bowl as you go, until just combined. Avoid over‑mixing.

   Time: PT5M

9. Transfer to pan

   Pour the final batter into the prepared square pan, smoothing the top with the spatula.

   Time: PT3M

10. Prepare water bath

    Place the square pan inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the cake pan.

    Time: PT4M

11. Bake

    Preheat the oven to 150 °C (300 °F). Bake the cake in the water bath for 60 minutes, or until the top is set and a skewer inserted comes out clean.

    Time: PT1H

    Temperature: 150°C

12. Cool and serve

    Allow the cake to sit in the water bath for 10 minutes, then remove the pan and let the cake cool completely on a wire rack before slicing.

    Time: PT15M

Nutrition Facts

Calories

325

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g