A delicious sponge cake, perfect and finally one that doesn't break when rolled! Recipe and tricks!
Separate the eggs and in a bowl start to whip the egg whites with the sugar
Add the yolks one at a time, always stirring
Combine the flour, cocoa powder, and a pinch of salt, mixing well until you get a homogeneous mixture
Pour the mixture into a greased and floured baking tray, leveling it well with a spatula
Once cooked, let the chocolate sponge cake cool before cutting it into squares and serving.
Bake at 175°C for 10 minutes
Remove from the oven, transfer onto a sheet of parchment paper and roll while still hot. Unroll and fill as desired. Enjoy your chocolate sponge cake!
Rectangular baking tray 30 x 40 cm
In the pantry
The secret to ensuring the sponge cake doesn't break is not to overcook it! It will dry out a lot and break when rolled! Ten minutes, exactly, no more.
Italia, Lazio
| Energy (kcal) | 224.81 |
| Carbohydrates (g) | 36.72 |
| of which Sugars (g) | 23.28 |
| Fat (g) | 5.34 |
| of which Saturates (g) | 1.97 |
| Protein (g) | 9.45 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.32 |
