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

Ingredient Substitutions

• Instead of Vegetable Oil: Melted butter, Coconut oil (neutral flavor)
• Instead of Cake Flour: All‑purpose flour (with 2 tbsp cornstarch per cup)
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
• Instead of Egg Yolks: Egg yolk substitute (commercial)
• Instead of Salt: Sea salt, Kosher salt (adjust amount)
• Instead of Whole Milk: 2% milk, Almond milk (will affect texture)
• Instead of Egg Whites: Aquafaba (1/4 cup per egg white)
• Instead of Granulated Sugar: Caster sugar, Powdered sugar (slightly less)

Equipment Needed

• Mixing Bowl (large)
• Electric Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Spatula (silicone)
• Square Baking Pan 16.5 cm
• Larger Baking Dish for Water Bath
• Oven
• Kitchen Scale
• Cling Wrap
• Parchment Paper (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Separate eggs and chill whites
• Make stiff meringue
• Fold meringue into batter without deflating
• Bake in a water bath at 150 °C for 60 minutes

Chef Tips from the Video

• Sift the cocoa and flour together for an even chocolate flavor
• Use room‑temperature eggs for a smoother batter
• If you don’t have a 16.5 cm pan, a 9‑inch round pan works but increase baking time by 5‑7 minutes

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Can be frozen tightly wrapped for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 12 hours.

Make-Ahead Tips

• The cake can be baked a day ahead and kept refrigerated; bring to room temperature before serving
• Slices can be wrapped individually and frozen for later use

Frequently Asked Questions