sugar |
2550g |
eggs |
3400g |
flour |
1800g |
corn starch or potato starch |
250g |
SVELTO |
200g |
VIGOR BAKING |
50g |
CACAO IN POLVERE |
300g |
unsalted butter 82% fat |
800g |
CONFETTURA ALBICOCCA |
|
CHOCOSMART CIOCCOLATO |
COCOA SPONGE CAKE
Ingredients
sugar
2550g
eggs
3400g
flour
1800g
corn starch or potato starch
250g
200g
50g
300g
unsalted butter 82% fat
800g
Preparation
Whip all the ingredients, except for the butter, in a planetary mixer at medium-high speed for 8-10 minutes.
When done, gently combine the melted butter by hand.
Grease and flour the cake moulds, then fill them for 2/3 of their volume with the whipped mixture.
Bake at 180-190°C for 25-30 minutes.
