SPONGE ROLL WITH COCOA - VERSION 2

Jun 07, 2017

SPONGE ROLL WITH COCOA – VERSION 2


SPONGE ROLL WITH COCOA - VERSION 2
category
ingredients
quantity
pan di spagna 50 sponge mix
600 g
wheat flour
600 g
sugar
1000 g
eggs
1400 g
water
400 g
sahara bitter cocoa 22/24
200 g

Place the eggs and water in a mixer with whisk, add the Pan di Spagna 50 sponge mix, flour, sugar and cocoa and mix at a low speed to form an even dough. Whisk at high speed for around 10 minutes. Place 700-750g 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.


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