Alhambra Chocolate Sponge

Name: Alhambra Chocolate Sponge
Yield: Makes two 30 x 40 cm (12 x 16 inch) baking trays (sheets)
Cuisine: French
Ingredients: 25 g (1 oz/¾ tbsp) cornflour (cornstarch) sifted; 25 g (1 oz/1¾ tbsp) plain (all-purpose) flour sifted; 80 g (3 oz/⅓ cup) caster (superfine) sugar; 50 g (1¾ oz) egg yolks (about 2-3 eggs); 30 g (1¼ oz/2 tbsp) cocoa powder sifted; 200 g (7 oz) whole eggs (about 4 eggs); 100 g (3½ oz/1 scant stick) unsalted butter

Preparation info

Makes
two
30 x 40 cm baking trays (sheets)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

200 g (7 oz) whole eggs (about 4 eggs)
50

Europe
France
Cake
Vegetarian
Mediterranean

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.