Chocolate Sponge Cupcake

Ingredients:

• Cake flour – ¾ cup
• Dark cocoa powder – ¼ cup
• Granulated sugar – ½ cup
• Salt – a pinch
• Eggs – 3 nos (room temperature)
• Canola oil – 2.5 tblsp
• Milk – 2.5 tblsp (room temperature)
• Vanilla essence – 1 tsp

Procedure:

• Preheat the oven to 330˚F
• Prepare the muffin tins with lined muffin liner and keep aside
• Separate the Egg yolks and whites
• Now add the room temperature milk, vanilla essence, dark cocoa powder and canola oil into the separated egg yolks and mix well and keep aside (ref pic)

• Later, add the sieved flour along with a pinch of salt into the egg mixture; fold it gently without any lumps
• Beat the egg whites by adding the sugar in between 3 times (ref pic)

• Once the egg whites (meringue) achieved its texture (hook peak – ref pic)

• Add the egg yolk mixture into the meringue mixture and fold it gently without any lumps (ref pic)

• Pour the batter equally into the prepared muffin/ cup cake tins (ref pic)

• Bake it for about 15-20 mins or insert a toothpick in the center of the cake comes out clean

• The super spongy, soft and tasty “CHOCOLATE SPONGE CUP CAKE” is ready; cool completely