Chocolate Spongecake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Sifted cake flour,
1/4 tsp: Salt,
4 tbsp: Cocoa,
1 tbsp: Lemon juice,
5: Eggs, separated
1 cup: Sifted sugar,
Directions:
Sift flour, salt and cocoa together 4 times. Add lemon juice to
beaten egg yolks and beat with rotary egg beater until thick enough
to hold a soft peak. Beat egg whites until stiff but not dry. Fold in
sugar in small amounts, then fold in egg yolks. Fold in flour
mixture in small amounts. Pour into ungreased tube pan, cut through
batter with spatula to remove large air bubbles and bake in a 350
degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan
until cool. Makes 1 (9 inch) cake. Randy Rigg The Pinnacle Club BBS
812-963-9139
Source from luhu.jp
beaten egg yolks and beat with rotary egg beater until thick enough
to hold a soft peak. Beat egg whites until stiff but not dry. Fold in
sugar in small amounts, then fold in egg yolks. Fold in flour
mixture in small amounts. Pour into ungreased tube pan, cut through
batter with spatula to remove large air bubbles and bake in a 350
degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan
until cool. Makes 1 (9 inch) cake. Randy Rigg The Pinnacle Club BBS
812-963-9139
Source from luhu.jp
Tags
Cakes