I'm new to bakery and I can bake chiffon and angel food cake alright, but everytime(3 times) I bake chocolate sponge, I always end up with something with good moisture but super stiff. What could I have done wrong and how can I make the cake more tender in texture? Thanks!
My recipe: 3 eggs, 40g butter, 40g(in egg white)+20g(in yolk) sugar, 60g flour, 20g cocoa powder for a 8-inch square baking pan. 170°C, 10min.
And what I did:
Separate the egg white and yolk, whip the white until there's a curly spike when I pick up the wisk. During the whipping process, pour in the 40g of sugar.
Add 20g sugar to the yolk and stir until the mixture gets a bit pale.
Add 40g of melted butter into the mixture and stir until the mixture is smooth. Pour 1/3 of the egg white foam into the yolk-butter mixture. Mix carefully as not to deflate the egg white. When mixed well, pour in the other 2/3 of egg white and mix.
Add in the flour & cocoa powder. Bake in preheated oven.