Hazelnut Sponge Cake

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Combination creaming/sponge

  1. Cream the butter and first quantity of sugar.
  2. Add the egg yolks in several stages, beating well after each addition.
  3. Whip the egg whites and second quantity of sugar to a stiff meringue.
  4. Sift together the flour and cocoa. Mix in the hazelnuts