I baked this chocolate sponge cake just now. It was my first attempt ;-p. DH said that taste wise it was good and the texture was soft. But appearance wise still much room for improvement. I think I have let Gina (Kitchen Capers) down. She is my "shifu" but I made some mistakes during baking that I wanted to take note over here:
1. I have used a bigger cake tin and my batter is not enough to fill the tin. I used a 9" springfoam. Thus, the cake came out quite flat. Next time must use a smaller one .. 7" will be good.
2. When I fold cocoa powder to the flour, I did it in a rush. Gina told me to sieve the cocoa powder to prevent lumps from occurring which I did. Still, when I was folding in, lumps appeared and I fold and fold. I think I have "over-folded" it (is there such a term?)
3. Recipe called for 25 mins of baking time at 170*C, then reduced to 150*C and bake for another 10 mins or so. But I thought my oven is ususally very hot, so during the initial baking, I reduced to 20 mins. After that I reduced temp. to 150*C and continue baking. The end result was that, there were chocolate lumps at the bottome of the cake (you can see a bit in the pictures).
So, from the above mistakes I made, I know I have to follow recipe closely, esp. sponge & chiffon cakes recipes. Gina thank you for your guidance though this time round, I have let you down :-(.
Well, with such a cake, what can you do with it? Play with it! With what? Haha "**" ... Chocolate Ganache ......