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lee-ann 19 April 2024

Traditional Sponge Cake and Cocoa Sponge Cake

FiorFiore Concentrated Sponge Cake

Difficulty 2

25 Minutes

9 steps

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Ingredients

FiorFiore Concentrated Sponge Cake 600g

Wheat flour 600g

Sugar 800g

Eggs 1000g

Water 400g

Cocoa Sponge Cake

FiorFiore Concentrated Sponge Cake 600g

Wheat flour 600g

Sugar 800g

Caravella cocoa cream 150g

Water 400g

Preparation

TRADITIONAL SPONGE CAKE

Step1

Place the eggs and water into a stand mixer fitted with a whisk attachment, add FIORFIORE CONCENTRATED SPONGE CAKE, flour, and sugar, and briefly mix at low speed until a homogeneous batter is obtained.

Step2

Whip at high speed for 8-10 minutes.

Step3

Pour into a previously greased mold, filling it up to 3/4 of its capacity.

Step4

Bake in a fan-assisted oven at 160°C (320°F) or in a static oven at 180°C (356°F) for 23-25 minutes.

COCOA SPONGE CAKE

Step1

Place the eggs and water into a stand mixer fitted with a whisk attachment, add FIORFIORE CONCENTRATED SPONGE CAKE, flour, and sugar, and briefly mix at low speed until a homogeneous batter is obtained.

Step2

Whip at high speed for 8-10 minutes.

Step3

Reduce the speed and add CARAVELLA COCOA CREAM melted in a bain-marie or microwave.

Step4

Pour into greased molds, filling them up to 3/4 of their capacity.

Step5

Bake in the oven at 180°C (356°F) for 23-25 minutes.

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