Bo Friberg

High-Ratio Sponge Cake: Chocolate High-Ratio Sponge Cake

Preparation info

  • Yield:

    2

    cakes, 10 × 2 inches

    • Difficulty

      Easy

Appears in

top 1000The Professional Pastry Chef

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Replace 4 ounces (115 g) cake flour with 4 ounces (115 g) unsweetened cocoa powder.