Hello Dr. Lin,
First off, big fan. You’re an absolute lifesaver!
I live in HK and the cakes here are out of this world. Which brings me to my problem…
I’d like to replicate the quality of the chocolate sponge. The mousse and everything else is perfect. Any recipe I’ve tried for the sponge ends up as “made at home by a novice”. It just doesn’t sit right with the quality of the mousse (the folks at Barry Callebaut would be proud).
The sponge in the Chocolate Cakes in HK is just the right kind of light and moist. Not too muddy or heavy, like Exhibit a) for instance.
I have tried a lot of recipes from YouTube. They are close to what i want, but always that lack of quality is evident.
Here are a couple of pics to give you an idea. Could you recommend me how you’d tackle it? Your help here will be immensely appreciated.
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