- Preheat the oven at 200 ºC.
- To get a fluffy mixture, mix eggs and sugar beating on full speed for 10 minutes.
- Melt both, coating and butter, and then combine the previously fluffy eggs.
- Add the flour, cocoa powder and the yeast-raised product, and then beat the batter for 10 minutes.
- Allow to settle and cool the resulting mixture in the fridge for 3 hours.
- Use a pastry bag to fill the inside of the circular molds of 7cm wide x 4cm long, previously lined with greasing parchment paper.
- Bake in the oven for 10 minutes.
- Remove carefully from the molds and sprinkle with icing sugar.
- This sponge cake is eaten while still slightly warm, so it is baked shortly before.
- As it is a very delicate dish, it requires especial care when removing from the molds.
Nutritional information (1 portion)
Fiber 4.01 g
Saturates 22.86 g
Monounsaturated fatty acids 12.24 g
Polyunsaturated fatty acids 1.82 g
Cholesterol 226.59 mg
Calcium 52.03 mg
Iron 4.89 mg
Zinc 1.75 mg
Vitamin A 326.52 ug
Vitamin C 0.0 g
Folic acid 23.04 ug
Salt (Sodium) 61.5 mg
Sugars 23.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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