Airy Cocoa Curd Sponge Cake

Light, delicate, airy! Incredibly delicious! Curd biscuit with cocoa does not cook very quickly in the oven. But once you try this delicious dessert, you will have no regrets about wasting your time! Permeated with air bubbles, as if breathing, it is so tender that you can eat it with your lips!
cook time: 2h 30 min
Ruby Colston
Airy Cocoa Curd Sponge Cake

Nutrition Facts (per serving)

223
Calories
12g
Fat
19g
Carbs
9g
Protein

Ingredients (7 portions)

Basic:

Salt 0.25 tsp
Wheat flour 55 g
Butter 70 g
Milk 165 ml
Corn starch 20 g
Vanillin 0.25 tsp
Eggs 5 pc
Powdered sugar 110 g
Cottage cheese 190 g

Additionally:

Milk 1.5 tbsp
Cocoa 1 tsp

Recipe instructions

Step 1

Step 1
How to make an airy curd sponge cake with cocoa in the oven? Measure out the required ingredients. Take soft cottage cheese, any fat content. Large eggs are needed (category C0 or selected). Corn starch can be replaced with potato starch.

Step 2

Step 2
Divide the eggs into whites and yolks. Do this very carefully so that not a drop of yolk gets into the whites, otherwise they will not beat.

Step 3

Step 3
Combine milk with butter, heat while stirring until hot. There is no need to bring it to a boil.

Step 4

Step 4
Place cottage cheese into the resulting liquid mass.

Step 5

Step 5
Blend everything with an immersion blender until smooth.

Step 6

Step 6
Add the yolks, beat again until smooth.

Step 7

Step 7
Combine flour with starch and vanillin, sift through a sieve.

Step 8

Step 8
Pour the sifted flour mixture into the resulting mass.

Step 9

Step 9
Mix everything with a spatula until the lumps disappear completely.

Step 10

Step 10
In a clean, dry container, beat the egg whites with salt. Begin beating on low mixer speed until soft foam forms. Gradually adding powdered sugar in small portions and increasing the speed, beat the whites until a stable foam is obtained.

Step 11

Step 11
Gently fold the whipped whites into the dough, trying to maintain their airy structure.

Step 12

Step 12
The result is a homogeneous, airy dough.

Step 13

Step 13
Place about 2 tbsp in a separate bowl. test. Mix cocoa with milk until lumps disappear.

Step 14

Step 14
Combine the diluted cocoa powder with the dough, stir until a homogeneous chocolate dough is obtained.

Step 15

Step 15
Cover the bottom of a baking dish (d=18-20 cm) with parchment. Also, use parchment to extend the sides of the pan, as the sponge cake will rise during baking. To ensure that the parchment adheres well to the walls of the mold, you can grease them with a small amount of butter. Since the cake will be cooked in a water bath, the bottom of the pan should be wrapped in foil. Place 1/3 of the dough into the prepared pan and smooth out slightly. Spread half of the chocolate batter on top.

Step 16

Step 16
Use a skewer to make a pattern out of chocolate dough using chaotic movements.

Step 17

Step 17
Place 1/3 of the dough again, and top with the rest of the cocoa mass.

Step 18

Step 18
Stir the chocolate dough with a skewer.

Step 19

Step 19
Pour in the remaining dough and smooth it out carefully.

Step 20

Step 20
The cake will be baked according to the principle of Japanese cotton cheesecake. Place the form with the dough on a baking sheet, pour boiling water on the bottom. Water should cover the mold to a height of approximately 1 cm.

Step 21

Step 21
Bake the curd biscuit in an oven preheated to 150C for about 1 hour 20 minutes. After an hour, cover the pan with foil to prevent the cake from browning too much. To prevent it from settling due to a sharp temperature change, leave it in the switched off oven for another 30 minutes. Then for 10 minutes with the door open. Allow the finished baked goods to cool and carefully remove from the pan.

Step 22

Step 22
Before serving, you can sprinkle the curd biscuit with powdered sugar and decorate as desired. Bon appetit!

Additional rubrics

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