| For one 25-cube-form | For one 12-slice-form |
| 6 medium eggs separated | 8 medium eggs separated |
| 140 g of sugar | 190 g of sugar |
| 190 g of flour | 250 g of flour |
| 20 g of cocoa | 30 g of cocoa |
| 45 g of melted butter | 60 g of melted butter |
Beat the egg whites with the granulated sugar until foamy but not too stiff. Add the melted butter and the egg yolks gently. Then loosely add the sifted flour and cocoa mixture and fill it into the cake pan that has been previously treated with the technical spray. Ensure that the filling is void-free, otherwise the baked sponge cake may have blisters. Bake at 160 °C for 25 to 30 minutes until ready. Sprinkle the warm sponge cake with granulated sugar and turn it over onto a sheet of baking paper, then remove the silicone form.
Hint: The sponge cake may be further seasoned with grated zest of lemon or orange or the scraped vanilla seeds of one vanilla bean that has been added to the melted butter.
Recommended sauces: vanilla, chocolate, caramel, fruit sauces