Despite having tasted "my" chocolate sponge cake for several years, it was impossible not to try the recipe of my guru mastry pastry chef Luca Montersino. He uses more butter and a little baking powder.
W o n d e r f u l !
Ingredients:
W o n d e r f u l !
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| chocolate sponge cake |
Ingredients:
- 230 g soften butter
- 100 g icing sugar
- 185 g yolks
- 50 g bitter cocoa powder
- 200 g flour
- 12 g di baking powder
- 100 g sugar
- 220 g whites
- 1 Bourbon vanilla bean
- 1 lemon peel
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| Butter - icing sugar - vanilla bean - lemon peel |
Method
preheat oven to 170°
- Put the butter in the mixer with icing sugar, vanilla beans, graped lemon peel and whip to earn a white froathy mass. Add gradually the egg yolks.
- Beat the whites with the sugar (if you use the same mixer wash it very well to remove all grease).
- Meanwhile sift the flour with cocoa and baking powder.
- Add the powders (flour cocoa baking p.) to butter, mixing gently from the bottom to the top, alternate the flour and the whites till you finish the ingredients.
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| montata di burro con la farina cacao lievito e albume a neve |
5. Grease and cover with parchment paper a cake pan with a diameter of 26 cm. and bake for 35-40 minutes.
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| in oven |
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