Chocolate Sponge Cake [PDF]

Zitiervorschau

CHOCOLATE SPONGE CAKE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

CHOCOLATE SPONGE CAKE CHOCOLATE SPONGE CAKE Ingredients for 1 baking mat 25x35 cm

Total weight: ~ 621 g

100%

Almond flour

74 g

12%

Sugar (1)

74 g

12%

Whole eggs

74 g

12%

Egg yolks

74 g

12%

All-purpose flour

46 g

7%

Cocoa powder

33 g

5%

Baking powder

2.8 g

1%

Egg whites

140 g

23%

Sugar (2)

57 g

9%

Butter 82%

46 g

7%

1 Mix together almond flour, sugar (1), whole eggs and egg yolks. Whip the ingredients in a stand mixer with a whisk attachment until fluffy. It will take about 5-7 minutes. 2 Meanwhile, in a separate mixer bowl whip the egg whites with sugar (2) into a stable meringue. 3 Sift the cocoa powder, flour and baking powder together. 4 Gradually, in several steps, add the meringue and dry ingredients to the egg mixture, incorporating them with a spatula. 5 Transfer some of the batter to the butter, melted to 40-45 °C / 104-113 °F, and mix until combined. Then pour this mixture onto the rest of the chocolate batter. Mix until homogeneous using a spatula. 6 Pour the sponge batter into a silicone baking mat with borders measuring 25x35 cm and spread it with an offset spatula. 7 Bake the sponge cake for 12-14 minutes at 160 °C / 320 °F until done. The properly baked sponge should spring back when pressed lightly. 8 Let the sponge cool down at room temperature, then unmold it and use as desired.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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