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home > recipes > cakes > hungarian cocoa sponge cake
from US This Hungarian cocoa sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle. Use a light hand when sifting in the flour so as not to deflate the batter. Makes a 13x9-inch cocoa sponge cake layer Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 3 large room temperature eggs 1/3 cup sugar 1/3 cake flour + 1 tablespoon cake flour 2 tablespoons Dutch-processed cocoa powder Pinch salt 1. Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment. 2. Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute. 3. Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes. 4. Meanwhile, in a medium bowl, combine flour, cocoa pwoder and salt. In two additions, sift the flour-cocoa powder-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter. 5. Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes. 6. Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.

Hungarian Cocoa Sponge Cake


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keyword: hungarian
keyword: cocoa
keyword: sponge
ethnicity: hungarian
recipes for cakes
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(posted October 26, 2009)

from US

This Hungarian cocoa
sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle.

Use a
light hand when sifting in the flour so as not to deflate the batter.

Makes a 13x9-inch cocoa
sponge cake layer
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:

3 large
room temperature eggs
1/3 cup
sugar
1/3
cake flour + 1 tablespoon cake flour
2 tablespoons Dutch-processed
cocoa powder
Pinch salt

1. Place rack in middle of oven and heat to 350 degrees. Lightly
butter a 13x9-inch pan and line with parchment.

2.
Combine
eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.

3. Using the
whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.

4. Meanwhile, in a medium bowl,
combine flour, cocoa pwoder and salt. In two additions, sift the flour-cocoa powder-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.

5. Spread the
batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.

6. Run a
knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another
baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.



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