Strawberry main page

Sage and Scott creation

Almond strawberry cake
Fluffy strawberry sorbet
Light strawberry mousse
Marbled strawberry bombe
Strawberry and peach compote
Meringue-strawberry
Strawberry bavarian
Strawberry cheese cake in macaroon crust
Strawberry daiquiri sorbet
Strawberry delight
Strawberry linzertorte
Strawberry mousse cake
Strawberry napoleons with caramel sauce
Strawberry orange shortcakes
Strawberry parfait
Strawberry purses
Strawberry shortcake
Strawberry shake with red berry coulis
Strawberry-topped lime mousse tart
Strawberries with zabaglione sauce
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

COCOA SPONGE CAKE

Serves 8

1 tablespoon sweet butter
1 tablespoon all purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted together with
1/4 cup cocoa powder

Preheat oven to 350 degrees.
Brush an 8-inch springform cake mold with the butter and dust with flour.
With an electric mixer, whip the egg whites with the cream of tartar, slowly adding the sugar, and continue to whip until stiff.
With a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa and flour mixture.
Pour the batter into the prepared cake mold and bake for 15 to 18 minutes.
Unmold on a pastry rack to cool.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.

>