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Alhambra Chocolate Sponge
Preparation info
- Makes
two
30 x 40 cm baking trays (sheets) - Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Ingredients
200 g 7 oz 4 50
Method
- Make the sponge following the Genoise method opposite, with the egg yolks being added with the whole eggs and sugar and the cornflour (cornstarch) and cocoa powder being added with the flour.
Use immediately or freeze for up to 1 month.
Variation of
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