CHOCOLATE SPONGE CAKE
WHIPPED DOUGH - BASIC PASTRY RECIPE
|IRCA GENOISE CHOC||g 1000|
|eggs - at room temperature||g 700|
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at high speed.
- Very cold temperature of eggs and water reduce the volume of the whipped mixture: if the eggs you use are pasteusized at about 5°C, it is important to extend the whipping.
- You can replace water with eggs to further improve the chararacteristic of softness and flavour of the end products.
Grease and flour the cake moulds, then cast the batter in and fill them for 2/3 of their volume.
Bake at 170-190°C for 25-30 minutes.
Let cool down, then remove from mould.