Metric:
3 Eggs
( + 8 Egg Yolks )
200gr Sugar
130gr Flour
50gr Potato Starch
( or cornstarch )
30g Cocoa Powder
20gr Honey
Italian Chocolate Sponge Cake with Honey Recipe
Recipes > Italian Recipes > Italian Cake Recipes > Italian Sponge Cake Recipes
TRADITIONAL ITALIAN RECIPE: I arranged my fluffy and soft plain sponge cake to make this chocolate sponge. I added honey only so that i feel less guilty about the fact i'm about to eat something people consider "junk food" while i simply rename it "cake with HONEY".
It's a bit heavier than the regular chocolate sponge cake due to the honey. If you add enouth honey you can let the cake dry out, keep it on your bedside and use it as a defense weapon. DO NOT carry it around as it might be illegal!
Trust me... it becomes really heavy so, go with 15 to 20 grams of Honey.
You have to beat the eggs well, but do not beat too much. After that, the texture must be made fine with a hand mixer at a lower-speed. Fold in the mixture using a spatula with a cutting motion and rotate your bowl against the direction of the spatula. Do not over-mix.
After mixing, the volume of the batter may drop, but do not worry. When it bakes, it will rise.
Skill Level:  |
Time: 1.5 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Using an electric mixer, mix in a large bowl the 3 whole Eggs and the Honey for about 10 minutes. You'll have to end up with a creamy foamy mixture.
02 - Preheat the oven to 180C / 350F.
03 - While the mixer is still on, add the 8 Egg Yolks, and carry on mixing for 10 extra minutes.
04 - Now, switch the electric mixer off and add the Flour, the Starch and the Cocoa Powder and mix everything with a spatula or a whisk, without breaking the mixture or unfoaming it.
05 - Pour the Batter into a buttered and floured cake pan 24cm / 9.4in in diameter and bake for 45 minutes.
06 - Leave the Pan Di Spagna cooling a little before removing it from the pan.
07 - Add some extra Honey on top with a little cooking paintbrush and then let it cool completely on an oven rack to avoid condensation.
Notes:
- You can save the Pan Di Spagna in fridge, on a plate covered with cling film for 48 hours, only if the expiring date of the Eggs will allow it.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
