Chocolate sponge cake for export whipping cream for export from Egypt
Easy to use – quick to prepare – excellent texture. The quality of the product is preserved for a long time
Needs for preparation
1 bag of chocolate sponge cake
5 large eggs
100 gm water ½ cup for the liquorice
Method
Preheat the oven to 170-180″C Using for sponge cake – mold size 26 or 220 “C and line the base with a stick of butter.
Mix: Mix all ingredients in a bowl and use the mixing paddle at maximum speed for 6-8 minutes
Bake: Place the mold in the hot oven for 45-55 minutes for sponge cake and 10-12 minutes for sous vide.
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