This recipe couldn’t be easier to remember, I call it the 150 recipe, as it’s the number you have to memorize, regarding quantities. In fact, the measurements of this sponge cake can be used as a basis for any sponge cake you imagine (yogurt, fruit, vanilla, etc.).
| Ingredients: |
• 150 gr of wheat flour.
• 150 ml of coconut milk.
• 150 gr of melted butter.
• 150 gr of sugar.
• 3 tablespoons dark cocoa powder.
• 3 eggs
• 1 sachet of pastry yeast.
| Optional: 5 ml of bitter almond extract. |
| Steps to follow: |
• Mix the sugar with the egg yolk and butter until a homogeneous cream.
• Add the coconut milk, the bitter almond extract and the dark cocoa powder.
• Gradually add the flour mixed with the yeast until you get a creamy butter without lumps.
• Beat the egg whites until stiff.
• Incorporate the egg whites into the butter, little by little, making enveloping movements.
• Place the butter in a sponge cake tin.
• Bake for 25-30 minutes at 170 degrees Celsius.
Recendo 