Resep Bolu Panggang Coklat

Name: Resep Bolu Panggang Coklat
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 5.5 oz all-purpose flour; Baking powder: 1/2 tsp; 2 oz Cocoa powder; Vanilla: 1/2 tsp; 6 oz sugar; Eggs: 4 items; SP: 1 tsp; Salt: 1/4 tsp; 5.5 oz butter, melted; to taste butter, melted for greasing the baking leaf

Baked sponge cakes are popular due to their soft texture, and chocolate sponge cake is a particularly delicious variation – it’s easier to make than steamed cakes.

📊 Medium 🍽 1 servings 👁 10

Instructions

Make 1 of all ingredients A and sift. Set aside.
Prepare a 22 size tulban tin, grease with margarine and sprinkle with flour until evenly coated the entire surface of the pan and preheat the oven.
Mix ingredients B (except melted margarine) together. Use high speed, mixer until thick and smooth at high speed, approximately 8-10 minutes.
Add the sifted ingredients (ingredient A), mixer at low speed until just mixed well. Then add 150 grams of melted margarine and beat again with a mixer on the lowest speed for just a moment.
Stir the mixture again with a spatula to ensure the mixture is evenly mixed. Put the mixture into the pan and spread the dough evenly. Before putting it in the oven, beat it so that the air in the dough comes out.
Bake the dough for 30 minutes in the preheated oven. Use a temperature of 180°C. Once cooked, remove from heat and let cool, transfer to a serving plate.
1. It is safer to use an electric oven that can be adjusted for top and bottom heat. 2. Pierce with a stick when the baking time is finished, if there is no dough sticking to it, it means the cake is cooked.

Cakes & Bread Grilled & Roasted