Hazelnut-Chocolate Sponge

Preparation info
  • Yield:

    2

    cakes, 10 inches in diameter
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Brush butter and flour mixture inside 2 cake pans, 10 inches (25 cm) in diameter, or coat with cake pan spray. Reserve.
  2. Combine the eggs, sugar, vanilla, and salt in a mixer bowl. Heat over simmering water until the mixture reaches about 110°F(43°C), whipping continuously. Remove from the heat and whip at high speed until the mixture has cooled and has a light