Page 447 - YC Cooking School

75g cocoa powder, sifted
1 cup (250ml) cream

25g icing sugar

For decorating

½ cup (125ml) icing sugar
A handful of fresh mint
A handful of fresh raspberries

Tools

Saucepan
Pastry brush
Mixer

Spatula
Offset spatula
Cooling rack
Whisk
Sieve

What to do:

For the sponge base

1. Preheat the oven to 180°C (356°F).
2. Lightly butter a standard baking tray (approx. 35cm by 30cm) and place a sheet of
baking paper directly onto it, pressing it down so that it remains in place.
3. Brush the baking paper with a little more melted butter, making sure to brush the
sides of the baking tray as well.
4. Spoon the flour onto the tray and shake well to evenly distribute it, then discard any

excess flour and set the prepared tray aside for later.
5. Separate the eggs, reserving the whites for later.
6. Cream the egg yolks and castor sugar together for at least 5–7 minutes or until the
mixture whitens and reaches the ribbon stage.
7. Whisk in the ground almonds and set aside.
8. In a separate bowl add a pinch of salt to the egg whites and whisk together on full
speed until it reaches the soft peak stage.
9. Reduce the speed and add in the icing sugar.
10. Increase the speed and mix further until stiff peak stage is reached.

2/4