If you’re into classic thin chocolate sponge layers in your cake, then use this recipe.
The recipe yields either a baking tray full, that you can cut out to fit the cake …. or you can choose to pipe the batter out into round layers. There are enough dough for 4 round layers of approx. 18 cm in diameter.
4 L EGGS
60 G FLOUR
60 G POTATO STARCH
1/2 TSP. BAKING POWDER
30 G COCOA POWDER
Whisk eggs and sugar for 10 min at high speed, this is easiest in a stand mixer, to a thick and airy cream.
Heat the oven to 180 degrees celsius.
Line a large baking sheet with baking paper.
Mix flour, potato starch, cocoa and baking powder together.
Sift the mixture into the eggs and gently fold it in.
Spread the batter out onto the baking sheet, right to the edge … or pipe it out in round layers.
Bake the sponge of the oven for 8-10 minutes. it must spring back when you lightly press the middle.
Remove the sponge out, sprinkle it with sugar, put a new piece of baking paper and a clean tea towel on top and flip the sponge over. Remove the baking sheet and let the sponge cool completely.
You can remove the baking paper easily by tearing strips, to prevent holes being torn in the sponge.