Preparation
Ingredients
- PAN DI SPAGNA 50 600g
- Wheat flour 600g
- Sugar 1000g
- Eggs 1400g
- Water 400g
- Sahara cocoa 22/24 (unsweetened) 200g
Preparation
Place the eggs and water in a planetary mixer fitted with a whisk. Add Pan di Spagna 50, flour, sugar, and cocoa, and mix at low speed until a homogeneous batter is obtained. Whip at high speed for about 10 minutes. Pour 700–750 g of batter into a 60×40 cm tray and bake in a convection or static oven at 220°C for about 5 minutes.
