sponge cake with cocoa

Jun 07, 2017

sponge cake with cocoa


sponge cake with cocoa
category
ingredients
quantity
Pan di Spagna 100 sponge mix
1000 g
eggs
600 g
water
100 g
Rio Cocoa
300 g

Combine the first three ingredients in a mixer with whisk. Whisk at medium speed. Heat the Rio Cocoa (Rio Cacao) until liquid. Combine with the “whipped” mix in two batches. Tip the final mix into two greased 26-cm cake tins. Bake in a static oven at 180°C for 24-26 minutes.