Soft Chocolate Sponge Cake

Ingredients

• 130g Whole milk (½ cup 2 tsp)
• 130g Unsalted butter (½ cup 2 tsp)
• 80g All purpose flour (⅔ cup)
• 40g Unsweetened cocoa powder (⅓ cup)
• 8 Egg yolks
• 1 tsp Vanilla extract
• 8 Egg whites
• 130g White sugar (⅔ cup)
• Pinch of salt

Direction

1. Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake pan with parchment paper
2. Combine the milk and butter in  a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
3. Sift the flour, cocoa powder and salt into a large bowl and pour over the hot milk and butter, mix until combined
4. Add the egg yolks and vanilla extract, and mix until smooth and well combined
5. In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and whisk until foamy
6. Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
7. Add ⅓ of the meringue to the yolk mixture and mix until well combined
8. Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
9. Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
10. Bake for 75 minutes or until the cake springs back when touched
11. Cool on a wire rack for 5 mins
12. Enjoy warm and serve with a dollop of whipped cream