Chocolate sponge cake with squirrels

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Ingredients for biscuit.

2. STEP 2

   

   Beat the whites, start beating at the lowest mixer speed and increase the speed as the whites increase in volume. Beat the whites until stiff, add sugar (50 g) and lemon juice, beat until thick and shiny.

3. STEP 3

   

   Add vanilla tincture and mix.

4. STEP 4

   

   Sift the flour with cocoa and powdered sugar, add to the whipped egg whites.

5. STEP 5

   

   Mix carefully, do it quickly so that the whites lose as little air as possible.

6. STEP 6

   

   We put the dough into the mold; there is no need to grease the mold with anything!

7. STEP 7

   

   Bake in an oven preheated to 180 C for about 25-30 minutes, do not open the oven for the first 20 minutes. Check readiness with a skewer.

8. STEP 8

   

   We take the biscuit out of the oven and leave it to cool upside down (that’s why we don’t grease the mold so that the biscuit doesn’t simply fall out of it while cooling). It is customary to cool such biscuits upside down, for the reason that even under their own weight they can settle.

9. STEP 9

   

   While the cake is cooling, prepare the glaze.

10. STEP 10

    

    Add sugar to the water, put it on the fire, bring the syrup to a boil and cook for 2-3 minutes over medium heat, the sugar should completely dissolve.

11. STEP 11

    

    Let the syrup cool for a few minutes and add cocoa powder and vanilla, mix, you can even beat a little with a mixer until smooth.

12. STEP 12

    

    We release the cooled biscuit from the mold by running a knife along the mold.

13. STEP 13

    

    Cover the biscuit with glaze (if you want the glaze to completely cover both the top and sides, you need to increase the amount of glaze), decorate as desired.

14. STEP 14

    

    This is the kind of biscuit we got!

15. STEP 15

    

    And here is the cross-section, the sponge cake is very airy and tender! Bon appetit!

Comments on the recipe

Anna

27.10.2023

4.9

Cool chocolate biscuit!!! The white biscuit turns out tender, I made it without adding cocoa and now I won’t rest until I bake a chocolate one!!! Thank you Irisha!!!

Irisha

27.10.2023

4.6

I haven’t baked vanilla yet, but I really liked the chocolate one, it’s so airy and tender, I really hope you’ll like it too

Shura

27.10.2023

4.7

Girls, don’t you need to soak it for juiciness? Irischa, it seems to me that just in that execution of applying the fondant - he looks in the most appropriate way! The biscuit is translucent and looks so tempting! It goes well with tea on any occasion!

Anahit

27.10.2023

4.9

No, Shura, no impregnation, because it’s essentially meringue! Irish, it was great to learn from you, it’s good that you showed the presence of cocoa in the dough. I was always interested in this question and I was afraid to add cocoa or dye to the dough. Irisha, but do I understand correctly that the tenderness of the cake means its crispiness? I wish I could eat it with coffee now!

Irisha

27.10.2023

4.7

Girls, don’t you need to soak it for juiciness? Irischa, it seems to me that just in that execution of applying the fondant - he looks in the most appropriate way! The biscuit is translucent and looks so tempting! It will go well with tea for any occasion! Shura, I wouldn’t soak it, it turns out not dry at all, but to me personally it looks more like a soufflé, it’s very airy

Irisha

27.10.2023

4.8

No, Shura, no impregnation, because it’s essentially meringue! Irish, it was great to learn from you, it’s good that you showed the presence of cocoa in the dough. I was always interested in this question and I was afraid to add cocoa or dye to the dough. Irisha, but do I understand correctly that the tenderness of the cake means its crispiness? I wish I could eat it with coffee now! Anait, I’m very glad that you liked the cake. But it turns out not at all meringue, oddly enough) I also used to think that such pies should resemble meringue, until I tried it, in fact it turns out to be a very tender and airy sponge cake, to some extent reminiscent of a dense soufflé, it is not at all dry and It practically doesn’t crumble, and it’s very tasty! you just have to try it

Anahit

27.10.2023

5

Yes, it's surprising, but you have to try it. Irisha, do you know what I recently remembered? After all, you once said that even old egg whites make the meringue fluffy. So recently, I accumulated about six proteins, they were left in a jar in the refrigerator. So I was preparing a cake, the same “Bird's Milk”, and I was surprised how fast and strong the meringue turned out. The protein foam just stood there. Thanks for the advice .