Sponge cakes


  • 200 g flour;
  • 2 hours. L.baking powder;
  • 1/4 hours. L.baking soda;
  • 525 g of sugar;
  • 60 g of cocoa;
  • 1 and 1/3 Art.l.instant coffee;
  • 175 ml of water;
  • 5 egg yolks;
  • 125 ml of vegetable oil;
  • 8 protein;
  • 8 sheets of gelatin plates;
  • 1 kg of strawberries;
  • 150 ml strawberry juice;
  • 300 g of sugar;
  • 900 ml cream 35% fat;
  • 150 g of dark chocolate.


To start, prepare a chocolate chiffon cake.Chiffon called biscuits, which are used for the preparation of liquid ingredients (milk, juice, cocoa liquid) and vegetable oil.This turns a bit crumbly biscuit, very sweet taste, and above all wet.

In a bowl mix the cocoa, coffee, hot water and mix thoroughly.Separate the whites from the yolks.Sift the flour into a bowl several times to oxygen enrichment, add baking soda and baking powder.

whisk the egg yolks with 180 g sugar fluffy mass.While continuing to whisk, pour a thin stream of oil.Then add a solution of cocoa and flour.All mix


Protein whisk with 45 g of sugar and in small portions, stirring gently from bottom to top, add to the dough.Pour dough into shape, ready made with baking paper.Slightly rotate the shape to the dough evenly distributed.Bake in preheated oven at 160 ° C for 40-45 minutes.Ready cake cool upside down.

While the cake cools, prepare the stuffing.Leaf gelatine cover with cold water and leave for 10 minutes to swell.Strawberries whisk with 200 grams of sugar in a blender.Heat 100 ml of strawberry juice and dissolve the gelatin in it swollen.Mix with strawberry puree.

Chilled cream thoroughly whisk with the remaining sugar into a thick creamy and mix with half of strawberry puree.

To prepare the chocolate ganache, heat 100 ml cream, not boiling.The hot cream mangled 100 g of chocolate, let it melt and well mixed.Leave to cool, stirring occasionally.

The cooled cake sprinkle with strawberry juice and evenly lay on him a creamy strawberry mousse.Put the pan in the freezer for 10-15 minutes.Remove the pan and spread on frozen cream filling layer of strawberry puree.Again, clean the freezer.When the sauce has hardened, cover and remove all the ganache in the refrigerator for several hours.
Cut sponge cake with filling on the squares or rectangles.Garnish with chopped chocolate cakes ready.

And if you like the sand cakes than sponge, note brownie recipe with blueberries .

Servings: 30

Cooking time: 3 hours

Nutritional values ​​per serving: 278 kcal

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