Blueberry and Cream Cheese Cake

For the Sponge Cake:
5 egg yolks
A dash of salt
60 grams of granulated sugar
40 grams of unsweetened cocoa powder
45 grams of water
80 grams of all-purpose flour
1 tablespoon of cornstarch
1 teaspoon of baking powder
5 egg whites
An additional 60 grams of granulated sugar
A 28×18 cm baking dish

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