Today I
bring this easy chocolate sponge cake.
It’s an
adaptation of the classic yoghourt sponge cake, using the yoghourt recipient to
measure the rest of the ingredients.
It’s
delicious and you can make it really quickly.
Ingredients
(22 cm (9 inches) diameter mold):
3 eggs
1 natural
Greek yoghourt (115 g)
2 yoghourt
recipients of sugar
2 yoghourt
recipients of flour
1 yoghourt
recipient of cocoa powder
16 g of
baking powder
1 yoghourt
recipient of sunflower oil.
Preheat the
oven at 180ºC (356ºF).
Mix the
flour, the cocoa and the baking powder, sift and reserve.
Beat the
eggs with the sugar until it gets foamy.
Add half of
the dry ingredients and mix.
Add the
yoghourt.
Add the
rest of the dry ingredients, and finally, the oil.
Beat until
the blend is homogeneous.
Put the
mixture in a mold, previously greased, and bake for 25-30 minutes or until a tooth
stick comes out clean.
Remember
not to open the oven before time, so it rises correctly.
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