White cocoa sponge cake
By VicentaLakin
White chocolate-cocoa sponge cake, black and white with wonderful tastes
Recipe Recommendations
- low-gluten flour 140 grams
- fine sugar 90 grams
- milk 35 grams
- lemon juice few drops
- eggs of 4
- cocoa powder 10 grams
- corn oil 30 grams
- white chocolate 75 grams
- sweetening
- roast
- an hour
- senior
Steps for White cocoa sponge cake

1
Get the materials ready
2
Two times after a mix of cocoa powder and low-band powder
3
The frozen white chocolate was crushed with a crutches
4
We'll break it up with our hands
5
Eggs in the egg bowl, a few drops of lemonade and sugar, medium-speed
6
Until the texture can disappear for eight seconds
7
Scrutinise the low-cocoa powder three times into the egg paste
8
We're gonna have to mix the last one. Okay
9
Milk mixed with corn oil, one quarter of a face, poured into milk and corn oil, evenly mixed
10
Rewind it back to the big paste, softly and evenly
11
Put the pasta in the mold
12
Evenly placed in white chocolate, in the lower of the preheated oven, 160 degrees and 45 minutes
13
You'll get rid of it if you're cold
14
Done
15
Done