I love sponge cakes. It seems to me that their variations are simply endless. Every time I cook according to a new recipe, I experiment and find something new for myself. The last discovery was a sponge cake with cocoa and buttercream. Real delicious!
Ingredients
- Chicken eggs - 5 pieces
- Flour - 100 g
- Cocoa - 3 tbsp.l .
- Baking powder - 1 tsp.
- Sugar - 100 g
- Salt - 0,25 tsp.
- Cream (35% fat content) – 500 ml
- Sugar - 100 g
Step-by-step cooking recipe
Carefully separate the whites from the yolks.
Whisk the whites with salt until sharp peaks form.
Rub the yolks with sugar until white.
Pour the mass of yolks into a bowl with whipped whites and mix.
Sift flour, mix with baking powder and 2 tbsp cocoa.
Pour the dry billet into a bowl and gently mix until smooth.
Pour the dough into a baking dish covered with baking paper and bake for 40 minutes at a temperature of 170-180 degrees. Check readiness by piercing the cake with a wooden skewer.
Mix the cooled cream with sugar and beat with a mixer until a thick cream is obtained.
Cool the sponge cake at room temperature, remove from the mold and cut into two identical cakes.
Put the first cake on a platter and smear with cream.
Put the second cake on top, generously lubricate the top and sides with cream.
Sprinkle the finished cake with cocoa powder on top and send it to the refrigerator for 2 hours to soak.
