Cocoa sponge cake

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Cocoa sponge cake



The sponge cake it is probably the most accomplished pastry preparation, because it is as perfect as basis for many other recipes: its uses are almost infinite and the result is always delicious. In addition to the classic version, simply made with eggs, sugar, flour and flavourings, there is also the Cocoa sponge cake. We at Burrofuso offer you a quick and easy recipe to make in just 35 minuteswhich will allow you to prepare a disk of cocoa sponge cake with a compact consistency, ideal for filling with structured creams, homemade ice cream or purchased, to create many different preparations. It is also excellent to be enjoyed with a simple cup of hot milk! For this cocoa sponge cake there will be no need to use yeast, because the egg whites and yolks will be whipped separately with the sugar, allowing the dough to be naturally airy and puffy. The presence of a small amount of butter will make your sponge cake soft and fluffy.

Ingredients for 18 cm diameter sponge cake

  • Egg whites: 135 g (4)
  • Egg yolks: 120 g (6)
  • Granulated sugar: 150 g
  • Butter: 30 g
  • Bitter cocoa powder: 30 g
  • Flour 00: 20 g
  • Potato starch: 20 g
  • Preparation: 20 minutes
  • Cooking: 15 minutes
  • Total: 35 minutes
  • Calories: 194 kcal/portion
Preparation

1

Separate the yolks from the whites, setting aside the two excess whites and reusing them for other recipes.


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