
The Rapid Chocolate Sponge Cake is a delicious and quick variant of the classic breakfast cake. Perfect to enjoy with a cup of hot milk or coffee, it is soft and rich in chocolate.










Separate the egg yolks from the egg whites and place them in a bowl with the sugar; beat with a whisk until frothy; add the rum and cocoa and incorporate them perfectly
Sift the flour with the starch and gradually add to the prepared mixture, also incorporate the baking powder and the egg whites whipped until stiff; transfer the batter to a buttered cake pan (24 cm in diameter) and place in the already preheated oven (200 degrees) for about 30 minutes
Electric Whisk
Cake Pan
Italy
| Energy (kcal) | 351.78 |
| Carbohydrates (g) | 71.89 |
| of which Sugars (g) | 38.66 |
| Fat (g) | 3.91 |
| of which Saturates (g) | 2.17 |
| Protein (g) | 3.91 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.08 |