THIN CHOCOLATE SPONGES
YIELDS TWO LAYERS OF 1 CM IN THICKNESS AND 20 CM IN DIAMETER
4 M/L EGGS
200 G SUGAR
1 TSP. VANILLA SUGAR
150 ML WHOLE MILK
60 G MELTED BUTTER
200 G FLOUR
50 G COCOA POWDER
2 TSP. BAKING SODA
1 TSP SALT
Preheat oven to 175 degrees CELSIUS
Line the bottom of a spring mould with baking paper, butter the sides of the mould and line them with baking paper.
Whisk the eggs airy for 4 min. in a stand mixer.
Mix sugar and vanilla sugar together and add it to the eggs.
Whisk for another 4 min.
Mix flour, cocoa, baking powder and salt together.
Add alternately melted butter, milk and flour mixture in the egg mixture.
Keep stirring until the ingredients are just mixed together.
Pour the dough into the mould and bake the cake in the middle of the oven for approx. 50 min. or until a toothpick comes out clean when inserted in the middle of the cake.
Allow the cake to cool in the mould before removing it and cutting it into layer..