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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.



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) | 306.15 |
| Carbohydrates (g) | 46.22 |
| of which sugars (g) | 23.15 |
| Fat (g) | 8.93 |
| of which saturates (g) | 4.26 |
| Protein (g) | 6.31 |
| Fibre (g) | 1.52 |
| Salt (g) | 0.22 |

This product cannot be shipped to the selected country

This product cannot be shipped to the selected country

