The quick chocolate sponge cake is a delicious and fast 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 yolks from the whites and place them in a bowl with the sugar. Beat them with a whisk until they are frothy; add the rum and cocoa and incorporate them perfectly.
Sift the flour with the potato starch and add them gradually to the prepared mixture. Also incorporate the baking powder and the egg whites beaten to stiff peaks; transfer the batter into a buttered cake pan (24 cm in diameter) and bake in a preheated oven (200 degrees) for about 30 minutes.
Electric whisk
Cake pan
Italia
| Energy (kcal) | 295.39 |
| Carbohydrates (g) | 48.51 |
| of which Sugars (g) | 24.35 |
| Fat (g) | 7.32 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 8.04 |
| Fiber (g) | 2.61 |
| Sale (g) | 0.14 |
