Preparation
Ingredients
- PAN DI SPAGNA 50 600g
- Wheat flour 600g
- Sugar 800g
- Eggs 1000g
- Water 400g
- Sahara cocoa 22/24 (unsweetened) 100g
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 into a previously greased mold until ¾ full. Bake in a convection oven at 160°C or in a static oven at 180°C for 23–25 minutes.
