Delicate chocolate sponge biscuit with Three milk syrup

Ingredients

Sponge Biscuit

4 egg yolks
75 grams (2.65 ounces) sugar
4 egg whites
75 grams (2.65 ounces) sugar
100 grams (3.53 ounces) flour
10 grams (0.35 ounces) baking powder
5 grams (0.17 ounces) baking soda
15 grams (0.53 ounces) cocoa powder

Three Milk Syrup

250 grams (8.82 ounces) milk
100 grams (3.53 ounces) condensed milk
200 grams (7.05 ounces) coconut milk

Equipment

Mixing Bowls
You'll need at least two large mixing bowls – one for the dry ingredients and another for the wet. A set of glass bowls makes it easier to see the mixture consistency.
Whisk/Hand Mixer
A good hand mixer can save time and ensure your egg whites reach those stiff peaks. A sturdy whisk can also do the trick with some muscle power!
Spatula
An essential tool to achieve gentle mixing and folding without deflating your batter.
18cm (7.08 inch) Ring Mold
This will help shape your biscuit perfectly. If you don't have one, a springform pan works just as well.
Parchment Paper/Silicone Mat
Used to line your baking sheet for easy removal and minimal sticking.
Bakeware
Ensure you have a reliable oven thermometer to keep track of the temperature for perfect baking conditions.

Instructions

Step 1

Step 1: Mix and sift all the dry ingredients (flour, baking powder, baking soda, and cocoa powder) in a bowl. This helps to combine them evenly.

Step 2

Step 2: In a separate bowl, whip the egg yolks with 75 grams of sugar until the mixture is pale and creamy. Use a hand mixer for better results.

Step 3

Step 3: In a tall glass or another mixing bowl, first at minimum speed and then at high speed, whip the egg whites until frothy. Gradually add 75 grams of sugar, and continue whipping until you achieve a fluffy, white, shiny mass with stable peaks. Make sure the bowl and beaters are clean and free from any grease.

Step 4

Step 4: Add some of the whipped egg whites to the yolk mixture and gently fold with a spatula. Then, add half of the dry mixture and mix gently. Add more whipped egg whites, mix, and then fold in the rest of the dry ingredients carefully. Be gentle to maintain the airiness of the batter.

Step 5

Step 5: Once everything is thoroughly mixed, pour the mixture into a ring with a diameter of 18cm (7.08 inches), using either parchment paper or a silicone mat underneath. An 18cm springform pan will work perfectly.

Step 6

Step 6: Bake the sponge biscuit in an oven preheated to 320°F (160°C), using the top-to-bottom mode, for 40-45 minutes. Check with a toothpick; it should come out clean when the biscuit is done.

Step 7

Step 7: Combine the three types of milk (regular milk, condensed milk, and coconut milk) and pour the mixture into a bowl with a rim for easy soaking. Allow the biscuit to cool, then place it on top of the milk mixture. Let it soak for at least an hour for the best flavor.

Step 8

Step 8: Serve the biscuit whole in syrup, or cut into portions and serve in trifles, glasses, bowls, etc. Garnish with fresh berries or whipped cream for an extra touch.

Servings

🍰 Serve this luscious sponge biscuit drenched with three milk syrup as a centerpiece dessert at your next gathering. **Stack it high** and watch your guests marvel at its moist, spongy texture.

🍨 **Trifles Galore!** Layer the biscuit and syrup in glasses with fresh fruits and whipped cream for a fun and elegant dessert.

🪄 **Portion Magic**: For an Insta-worthy presentation, cut the biscuit into squares or circles and serve in individual bowls. Sprinkle with a touch of cinnamon or garnish with berries and mint leaves. **It's all about those final touches!**

Variations

Gluten-Free Version: Substitute the flour with almond flour or your favorite gluten-free blend. Ensure the baking powder and baking soda are gluten-free varieties. ♻️

Vegan Delight: Replace egg yolks with a mix of flaxseed meal and water (1:3 ratio), and use aquafaba (chickpea water) for whipped egg whites. Swap out the milk options to almond milk, coconut cream, and oat milk – equally luscious, still scrumptious! 🌱

Faq

How do I know when the egg whites are stiff enough?
You should get those beautiful, glossy peaks that stand straight up when you lift the whisk. If in doubt, whisk a bit longer, but be careful not to overbeat!
Can I use a regular baking pan instead of an 18cm ring mold?
Yes, a springform pan or any cake tin of similar size will work. Just ensure it’s well-greased and lined.
How can I make sure my sponge biscuit stays moist?
The key is proper whipping of egg whites and gentle folding into the batter to retain air. Also, don't overbake it; keep an eye on your oven thermometer.
Can I prepare the three milk syrup in advance?
Absolutely! Store it in the fridge for up to 3 days. Just give it a good stir before pouring over your biscuit.
How can I get the perfect texture for my sponge biscuit?
Use room temperature eggs for better volume, and fold the mixtures gently to avoid deflating the batter. Baking at a lower temperature helps maintain a soft texture.
What’s the best way to store leftovers?
Keep it in an airtight container in the refrigerator. It’s even better the next day as the flavors meld together. Just be sure to consume within 2-3 days.