Composition / ingredients
Cooking method
1. All ingredients should be at room temperature. Eggs (whole, in the shell) half an hour before cooking, put in heated water (not hot!). Sift together flour and cocoa. Melt the butter, cool to room temperature.
2. Grease a cake pan with a diameter of 23-24 cm with oil (bottom) and put baking paper.
3. Beat eggs with sugar and vanilla to a light, fluffy mass, tripled in volume. With a planetary mixer, the eggs should be beaten from 7 to 10 minutes, with a hand mixer for 10 to 15 minutes.
4. Sift flour and cocoa into the egg mass, in three stages, stirring lightly with a spatula. During the last mixing, add the oil, mix gently. Mix very gently and gently, otherwise the biscuit will not rise!
5. Transfer the mass into a mold and level the surface with a spatula.
6. Bake at 175 ° C for about 35 - 40 minutes or until dry toothpick. After baking, remove the sponge cake in the form from the oven, allow to cool slightly and remove from the mold. cool on the grill.
After cooling, cut into the required number of cakes.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
- Vanilla Extract - 321 kcal/100g
