The sponge cake it is probably the most accomplished pastry preparation, because it is as perfect as basis for many other recipes: its uses are almost infinite and the result is always delicious. In addition to the classic version, simply made with eggs, sugar, flour and flavourings, there is also the Cocoa sponge cake. We at Burrofuso offer you a quick and easy recipe to make in just 35 minuteswhich will allow you to prepare a disk of cocoa sponge cake with a compact consistency, ideal for filling with structured creams, homemade ice cream or purchased, to create many different preparations. It is also excellent to be enjoyed with a simple cup of hot milk! For this cocoa sponge cake there will be no need to use yeast, because the egg whites and yolks will be whipped separately with the sugar, allowing the dough to be naturally airy and puffy. The presence of a small amount of butter will make your sponge cake soft and fluffy.

Preparation

1

Separate the yolks from the whites, setting aside the two excess whites and reusing them for other recipes. Melt the butter by passing it for 30 seconds in the microwave, or in a saucepan over very low heat.

2

Pour the egg whites into a bowl and whip with an electric whisk or a planetary mixer at medium speed, adding the sugar little by little and increasing the speed to maximum. The result should be a very shiny snow compound.

3

Gradually add the egg yolks into the bowl with an electric whisk or planetary mixer still running and whisk everything together. The result should be a smooth mixture and should drip slightly from the whisk.

4

Sift the flour with the starch and, separately, the cocoa. Then add the three flours and sift them again, keeping them aside.

5

Pour part of the egg and sugar mixture into a bowl and add half the dose of flour.

6

Mix with a spatula, then incorporate the second part of the egg mixture whipped with the sugar.

7

Add the second half of the flours and mix gently from bottom to top, so as not to disassemble the mixture.

8

Also pour in the melted butter, now lukewarm, and mix it with the spatula until it is completely incorporated.

9

Grease and lightly flour an 18 cm springform pan and pour the mixture inside.

10

Bake in a preheated static oven at 180° for 15 minutes. The edges should come away slightly from the pan.

11

Once cooked, take it out of the oven and let it cool completely before removing it from the pan. Cut it in half with a long bladed knife and use the sponge cake as a base for other preparations.

Advice and tips

This rather compact cocoa sponge cake is ideal for making tiered cakesdecorated with cream, butter cream or sugar paste.

Never open the oven before the end of cooking. After 15 minutes proceed with a toothpick test.

The use of the stand mixer is not essential, although it greatly simplifies the operation. You can also use electric beaters, as long as they reach a fairly high speed.

The eggs to prepare the sponge cake must be at room temperature, so we advise you to leave them out of the refrigerator at least 4-5 hours before assembling them.

If you want to make square cakes you can use a square pan 18×18cm or 15×15cm.

The baking powder should not be used in the preparation of the sponge cake but, if you feel insecure about the success, we advise you to add 1 teaspoon to the flours before sieving them.

You can add to egg whites 1 pinch of saltso they will assemble more easily and the cake will be more balanced.

Pour the cocoa sponge cake mixture into the pan using circular movements, so that it is poured first on the sides and then in the centre. In this way you will avoid the formation of the “mound” in the center of the cake.

storage

You can keep the cocoa sponge cake wrapped in cling film for 4-5 daysin a cool, dry place.

You can freeze it wrapped in cling film for up to 1 month.