sponge cake cocoa soft: tips and tricks for a perfect result
Bloggers Giovanni sends us the recipe of his sponge cake soft cocoa.
Ingredients for the preparation of sponge cake cocoa I’m:
100 gr of type 00 flour
40 gr cocoa powder bitter
6 eggs
50 gr corn starch
200 g of sugar
1 sachet of baking powder
Preparation of the sponge cake cocoa
Separate the egg yolks From the egg whites. Mount the reds with sugar for about 15 minutes, with an electric slammer.
Reds must be spumous and inflated, as if they wrote.
Mount the whites (the egg whites) until stiff well firm with a pinch of salt.
In a bowl, add the flour, cocoa and sifted yeast, mix it gradually alternating with the egg whites in the compound of egg yolks.
Gently absorb the mixture with a spatula, making slow movements that do not disassemble the mixture.
Pour the mixture into a baking tray, a zipper with a non-stick background, useful to not stick the cakes and bake at 180 degrees for 35 minutes.
When you smell the cake, you spend the cooking time, check that it is well cooked, inserting in the cocoa cake a stecchino, if the cake is dried out is ready.
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