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3 eggs white (I used 60gm egg)
120gm castor sugar
3 eggs yolk (I used 60gm egg)
80gm cake flour
50ml milk
30gm butter
20gm Hershey cocoa powder
Method
1) Add egg white into the mixer bowl. Ensure bowl is clean and no traces of water or oil.
2) Whisk using stand mixer till the egg white is smooth (no bubbles). Add half of the castor sugar in while continue whisking. When the egg white become fluffy, add the rest of the sugar. Continue to whisk till stiff peak is formed.
3) Add in egg yolks. Change to hand whisk and gently whisk till egg yolks are all incorporated.
4) Sift in cake flour. Use a spatula, turn and fold batter till flour are incorporated. Do not use the whisk.
5) Add milk and butter into a microwave-safe container. Cover and microwave high for about 30 seconds to 1 minute, until butter melted.
6) While the milk & butter mixture still hot, sift in cocoa powder. Then stir till cocoa powder completely dissolved. Make sure there is no lumps.
7) Add the melted cocoa mixture into the egg batter. Turn and fold with spatula till all are incorporated. "Dig" from the bottom and fold it up to ensure bottom are also well mixed. Do not use beat or whisk the batter or the cake will not be soft and fluffy.
8) Pour batter into a lined cake pan. Then bang the cake pan on the work top a few times to burst air pockets. Wiggle the pan to smooth out the surface.
9) Bake in preheated oven at 170 degree Celsius for about 35 minutes. I used a convection oven which does need preheating.
10) Test with a skewer. If skewer comes out clean cake is done. As soon as the cake is done, drop the pan from 20-30cm height onto the worktop to prevent cake from shrinking.
11) Then turn the cake upside down onto flat surface. Leave it for 2-3 minutes.
12) Then remove the pan. Turn the cake over and cool on rack.
13) Slice only when it is completely cooled.
Recipe adapted from https://cookpad.com/us/recipes/167970-moist-light-chocolate-sponge-cake
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