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Schokolade Biskuittorte (Chocolate Spongecake)

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

6    Eggs, separated
3/4  c  Vanilla sugar
2/3  c  Twice-sifted flour
1/3  c  Twice-sifted cocoa
1/4  ts  Salt

Beat eggs and sugar by cold method [room temperature egg whites beaten to stiff peaks with half the sugar; and room temperature egg yolks beaten with the remaining sugar.] Sift together flour, cocoa and salt; fold into beaten eggs lightly but thoroughly. Pour batter into buttered, floured 8-ionch spring-form pan. Bake in preheated moderate oven (350 degrees F) 50 minutes or until done, propping oven door open slightly during the first ten minutes. Flour dust top of cake. Invert pan over warmed flat plate. When cake is cool, remove the pan. If the cake is to be served plain - unfrosted and unfilled - let it rest at least overnight, then dust with powdered sugar before serving. From: THE ART OF VIENNESE PASTRY by Marcia Colman Morton, Doubleday & Company, Inc., Garden City. 1969 Shared by: Karin Brewer, Cooking Echo, 12/93

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