Quick chocolate sponge cake is a delicious and speedy variation of the classic breakfast cake. Perfect to enjoy with a cup of hot milk or coffee, it is soft and rich in chocolate.
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Separate the yolks from the egg whites and place them in a bowl with the sugar; beat them with a whisk until frothy; add the rum and cocoa and incorporate them thoroughly
Sift the flour with the cornstarch and add them little by little to the prepared mixture; also incorporate the baking powder and the egg whites beaten until stiff peaks form; transfer the batter to a buttered cake pan (24 cm in diameter) and bake in a preheated oven (200 degrees) for about 30 minutes
Electric whisk
Cake pan
Italia
| Energy (kcal) | 351.78 |
| Carbohydrates (g) | 71.89 |
| of which Sugars (g) | 38.66 |
| Fat (g) | 3.91 |
| of which Saturates (g) | 2.17 |
| Protein (g) | 3.91 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.08 |
