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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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