- COCOA SPONGE CAKE
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa
- ¼ tsp. salt
- ¼ tsp. baking soda
- 4 eggs, separated
- ½ cup brown sugar
- ½ tsp. vanilla extract
- 2 tbsp. milk
- 1 cup Oikos plain 11%.
- ½ cup 35% whipping cream
- ¼ cup maple syrup
- 2 tsp. vanilla extract
COCOA SPONGE CAKE
Preheat the oven to 200°C. In a bowl, mix the brown sugar and egg yolks until the mixture whitens
Gradually add the baking soda, flour and milk.
Beat the egg whites with a pinch of salt until stiff and fold into the previous mixture.
Pour the mixture onto a baking sheet lined with parchment paper. Place in a hot oven for 10 minutes.
Once cooked, turn out onto a clean, damp cloth. Roll up and let cool.
When the log is cool, roll it out and top with a layer of yogurt followed by a layer of homemade fruit jam.
Roll up the cake on the width by squeezing it.
Refrigerate for 1 hour.
Prepare the icing.
Mix cream, maple syrup and vanilla with an electric mixer on high speed until smooth and creamy. Gently fold in yogurt.
Cover the entire surface of the cooled sponge cake.
Garnish with fruit and sprinkle with vanilla sugar if desired.
Refrigerate at least 2 hours before serving.