SPONGE ROLL WITH COCOA - VERSION 1

Jun 07, 2017

SPONGE ROLL WITH COCOA – VERSION 1


SPONGE ROLL WITH COCOA - VERSION 1
category
ingredients
quantity
pan di spagna 100 sponge mix
1000 g
eggs
1200 g
honey
50 g
sahara bitter cocoa 22/24
80 g

Combine all of the ingredients in a mixer with whisk, adding the liquids first. Whisk briefly at low speed to an even dough. Whisk at high speed for around 10 minutes. Place 700-750 g of dough in a 60×40 cm baking tray and bake in a fan-assisted or static oven at 220°C for around 5 minutes.