Chocolate Sponge Cake
Chocolate Sponge Cake 2
Containers
| Quantity | Container | Fill Amount |
|---|---|---|
| 1 |
Cake Pan Round 9"x2"
|
40.00 oz |
Ingredients
| Weight | Ingredient |
|---|---|
| 11.76 oz |
Eggs Whites Grade A Large (appx 1 oz each) 18ct
|
| 5.22 oz |
Sugar Granulated
|
| 1.96 oz |
Water Tap
|
| 0.16 oz |
Salt
|
| 1.31 oz |
Cocoa Powder Dutch Process
|
| 7.84 oz |
Eggs Yolks Grade A Large (appx .75 oz each) 18ct
|
| 7.84 oz |
Dawn Baker's Request White Cake Mix
|
| 3.92 oz |
Sugar Granulated (Separate Amount)
|
| 40.00 | 8 ingredients |
Notes
Combine egg yolks, first measurement of sugar, and water in a mixer and beat with the whip attachment Whip until light and fluffy and lightened in color to a pale yellow Sift Cocoa powder, salt, and cake flour together, set aside Whip the egg whites with the second measurement until medium-stiff peaks Alternate folding in the dry ingredients and the egg white mixture into the egg yolks and sugar Bake at 425 degrees F* for roughly 7 minutes or until a toothpick inserted into the center comes out clean