GLUTEN-FREE CHOCOLATE SPONGE CAKE MADE WITH IRCA CHOC
BASIC RECIPE FOR GLUTEN-FREE COCOA SPONGE LAYERS
|IRCA GENOISE GLUTEN FREE||g 1000|
|eggs - at 22°C||g 800|
|water - at 22°C||g 400|
|IRCA CHOC - heated to 30°C||g 200|
In a planetary mixer with the whisk attachment, mix water, eggs and IRCA GENOISE GLUTEN FREE at low speed for one minute.
Then, beat at medium speed for 15 minutes.
When nearly finished, add IRCA CHOC and keep on whipping until well combined.
Grease and flour the cake moulds, then cast the whipped mixture inside, filling them for 2/3 of their volume. Bake at 180-190°C for 25-30 minutes.
We recommend to use doses that are proportionate to the volume of the planetary mixer's bowl."