John Myers
Contents
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Ingredients
Sponge cake for 2 bases, 20 cm and 26 cm in diameter
- 10 piece Eggs
- 70 ml Cold water
- 330 g Sugar
- 230 g Flour
- 115 g Cornstarch
- 1 packet Baking powder
- 1 pinch Salt
- 45 g Cocoa
Instructions
- Preheat the oven to 160 ° C O / U heat. Line one springform pan with a diameter of 20 cm and one with a diameter of 26 cm with baking paper.
- Separate the eggs and beat the egg white with a pinch of salt and sugar to a firm, creamy egg white.
- Mix the egg yolks with the ice-cold water and carefully fold into the egg whites, sips at a time.
- Mix the dry ingredients and sieve in small portions into the egg whites and slowly fold in.
- Pour the dough into the baking molds and tap the mold on the work surface 3 times so that the bubbles come out of the dough.
- Bake the sponge cake in the preheated oven for about 50-55 minutes.
- Let the cake bases cool down on a wire rack. Loosen the edge and peel off the baking paper. Let the cake bases cool down overnight.
Nutrition
Serving: 100gCalories: 18kcalCarbohydrates: 3.8gProtein: 0.5g
