COCOA SPONGE CAKE
Ingredients
600g
all-purpose flour
600g
sugar
1000g
eggs - at room temperature
1000g
water
600g
unsalted butter 82% fat - melted at low temperature
400g
150-200g
Preparation
Whip all the ingredients, except for cocoa powder and melted butter, for 10-12 minutes in a planetary mixer.
Mix the cocoa powder and the melted butter together.
Gently combine the mixture to the whipped batter.
Final composition
Grease and flour the baking trays, then cast the batter in.
Bake at 180-200°C for 25-30 minutes in a conventional oven.
