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Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
Receta inglés
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Receta inglés

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  • 1. SPONGE CHOCOLATE CAKERecipe by Carlos Llerandi. 2º CINGREDIENTSFor the sponge cake225 g of flour225 g of sugar225 g of margerine4 eggs1 level teaspoon of baking powdervanilla extracticing sugarFor the fillingChocolate cream (nocilla or nutella)DIRECTIONS•Preheat the oven to 180º•Grease a baking pan with margarine•In a mixing bowl, mix the sugar and butter together until light and fluffy.•In a separate bowl beat the eggs•Add the eggs, flour and baking powder to the butter mix and mix until smooth.•Add the vanilla essence and pour it to the baking pan.•Cook in the middle /top shelf for 20-30 minutes until golden brown and springyin the middle to the touch•Once cooked wait until cooled and remove it from the baking pan and leave tocool further.•Cut the cake into two layers and spread chocolate cream•Assemble the cake•Spread iced sugar over the top
  • 2. PreHeat theoven to 180º
  • 3. Grease abaking panwithmargarine
  • 4. In a mixingbowl, mix thesugar andbuttertogether untillight andfluffy.
  • 5. In aseparatebowl, beatthe eggs
  • 6. Now you canAdd theeggs, flourand bakingpowder tothe buttermix and mixuntil smooth
  • 7. Afterthat, Addthe vanillaessence.
  • 8. pour it tothebakingpan
  • 9. Cook in themiddle /topshelf for 20-30minutes untilgolden brownand springy inthe middle tothe touch.
  • 10. Once cookedwait untilcooled andremove itfrom thebaking panand leave tocool further.
  • 11. Cut thecake intotwo layersand spreadchocolatecream
  • 12. FinallySpread icedsugar overthe topand...It’s ready toeat.ENJOY!!

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