Preheat the oven to 180°C, meanwhile separate the egg whites from the yolks.
In a bowl, with an electric mixer, whisk the egg whites almost stiff, then add the sugar and continue whisking until you obtain a smooth and firm mixture; set aside.
In another bowl, put the cake mix, the potato starch and the unsweetened cocoa powder and mix them well together.
Add the yolks and mix lightly.
Also add the egg white and sugar mixture and mix until everything is well incorporated.
Line a square baking tin with parchment paper (I use Benedetta's smart tin) but a lined baking tray is also fine.
Pour the mixture into the tin and make sure to level it very well, trying to create fairly straight edges.
Bake at 180°C for about 10/15 minutes or until you see that the surface is all covered with bubbles.
Remove from the oven, turn over and immediately peel off the parchment paper.
You can also turn them into ice cream treats, making sure to store them in an airtight container or wrap them in foil or parchment paper.
Electric mixer
Square baking tin
Piping bag
In the fridge or freezer
You can prepare the cream while the base is baking; to make it, pour the cream into a bowl and whip it well, then add the teaspoon of vanilla paste and the tablespoon of maple syrup, mixing everything well. When the sponge cake is cold, cut it into regular rectangles; you should get about 18. You can also turn them into ice cream treats, making sure to store them in an airtight container or wrap them in foil or parchment paper.
Italia
| Energy (kcal) | 180.14 |
| Carbohydrates (g) | 21.93 |
| of which Sugars (g) | 14.13 |
| Fat (g) | 8.27 |
| of which Saturates (g) | 2.38 |
| Protein (g) | 3.63 |
| Fiber (g) | 0.16 |
| Sale (g) | 0.07 |
