UNIGRÁ S.p.A.

Traditional Sponge Cake and Cocoa Sponge Cake

FiorFiore Concentrated Sponge Cake

Difficulty 2
25 Minutes
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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

  1. 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.

  2. Whip at high speed for 8-10 minutes.

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

  4. 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

  1. 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.

  2. Whip at high speed for 8-10 minutes.

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

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

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

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