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Traditional Sponge Cake and Cocoa Sponge Cake Recipe

Name: Traditional Sponge Cake and Cocoa Sponge Cake
Total time: 25 min
Ingredients: FiorFiore Concentrated Sponge Cake - 600g; Wheat flour - 600g; Sugar - 800g; Eggs - 1000g; Water - 400g; FiorFiore Concentrated Sponge Cake - 600g; Wheat flour - 600g; Sugar - 800g; Caravella cocoa cream - 150g; Water - 400g

FiorFiore Concentrated Sponge Cake

Difficulty 2

25 Minutes

FiorFiore Concentrated Sponge Cake 600g

Wheat flour 600g

Sugar 800g

Eggs 1000g

Water 400g

FiorFiore Concentrated Sponge Cake 600g

Wheat flour 600g

Sugar 800g

Caravella cocoa cream 150g

Water 400g

Method

TRADITIONAL SPONGE CAKE

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.
Whip at high speed for 8-10 minutes.
Pour into a previously greased mold, filling it up to 3/4 of its capacity.
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

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.
Whip at high speed for 8-10 minutes.
Reduce the speed and add CARAVELLA COCOA CREAM melted in a bain-marie or microwave.
Pour into greased molds, filling them up to 3/4 of their capacity.
Bake in the oven at 180°C (356°F) for 23-25 minutes.