rizon chocolate sponge cake / cocoa cake
This is a recipe I found for another JAP baker. It is close to what her mom made back in the 50's but I am not sure it is exact. This is a VERY old recipe from the 20's (I think) From the Rizon Baking Powder Company I think this recipe was created before electric mixers and gas/electric ovens ??
prep time
1 Hr
cook time
45 Min
method
---
yield
Ingredients
- 1/2 + 2 TB cups one 1/2 c + 2 tbsp of butter
- 2 cups confectioners' sugar
- 4 - eggs, separated
- 6 tablespoons cocoa, unsweetened
- 4 teaspoons baking powder
- 2 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 teaspoon vanilla extract
How To Make rizon chocolate sponge cake / cocoa cake
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Step 1Cream Butter, Add one cup of sugar gradually while stirring constantly. Beat the yolks of eggs until thick and lemon tinted; add them to the second cup of sugar while beating constantly, then combine the two mixtures.
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Step 2Sift together all dry ingredients. Add alternately with milk to mixture. Add extract.
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Step 3Then fold in the whites of eggs beaten until stiff. Mix until thoroughly blended.
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Step 4Turn mixture into well-buttered tube pan and bake 45 minutes in "Moderate" oven.
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Step 5If you can enlarge the photo you will notice that I changed the 2 oz of chocolate to the 6 tbsp of cocoa. If you are substituting cocoa for chocolate you have to add 1 tbsp of shortening for every 3 tablespoons of cocoa. That is why the butter is now 1/2 cup + 2 TBSP. The original recipe calls for 2 oz of unsweetened chocolate melted over a double boiler. I have no idea what a moderate oven temp is... since most cakes are baked at 350 I would set the temp for that and make sure I kept an eye on it.
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