Sacher sponge cake

• Use a beater to get the butter creamy and whipped, add caster sugar and whip using a wire whisk.
• Melt the coating and place in a bain-marie, then pour it over the previous batter.
• Add the yolks one by one and keep beating.
• In a separate bowl, beat the egg whites and sugar until the mixture becomes fluffy.
• Fold in to combine the two mixtures.
• Add the sifted flour.
• Place the sponge cake in molds and bake to 175 ºC
• Remove from the mold and leave to cool on a cooling rack.

Notes:

• Dried fruit and nuts grated can be added.