Cocoa, Cinnamon and Fresh Cream Sponge (decorated with fresh figs and whipped cream)

Pietru Furnar Posted on
Cocoa, Cinnamon and Fresh Cream Sponge (decorated with fresh figs and whipped cream)
  • Preparation: Minutes
  • Cooking: 50 Minutes
  • Difficulty: Easy
  • Servings: 8 people
  • Cost: Medium

Ingredients

  • 250 g flour (type 0)
  • 250 ml fresh cream
  • 180 g brown sugar
  • 50 ml fresh cream (for decoration)
  • 50 ml sunflower oil (cold pressed)
  • 50 g cocoa powder (unsweetened)
  • 3 eggs
  • 15 g baking powder
  • 1/2 teaspoons ground cinnamon
  • 1 pinch table salt
  • q.s. icing sugar

Preparation

  1. Cocoa, Cinnamon and Fresh Cream Sponge (decorated with fresh figs and whipped cream)
    •  – whisk the eggs together with the sugar till they would double their volume;
    • – pour slowly the fresh cream, the oil and keep on whisking well;
    • – in a separate bowl, sift together the flour, the cocoa powder, the cinnamon and the baking soda;
    • – add the pinch of salt and mix everything together;
    • – pour the egg’s cream on the flours and fold gently;
    • – pour the cake mix in a dusted baking tray;
    • – bake at 150 degree for about 50 minutes;
    • – decorate with whipped cream, fresh figs and dust with some icing sugar

Notes

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