A fluffy, delicious and beautiful biscuit for a cake according to a simple recipe. The Polish-style chocolate sponge cake, which we cook in the oven, is obtained even by novice cooks, if you strictly follow the recipe for this homemade baking.
They say that such a chocolate sponge cake is very popular in Poland, and it is called abandoned because immediately after baking, right in the form of a cake, you need to throw it on a flat surface. Thanks to this procedure, excess air leaves the biscuit, and after cooling, the baked goods remain ideally high, airy and porous.
We use medium-sized chicken eggs for making Polish chocolate biscuit (about 50 grams each, category C-1), and wheat flour - the highest grade. Choose good quality and unsweetened cocoa powder. I do not recommend changing the amount of sugar in the composition of the Polish chocolate biscuit. This recipe does not use baking powder or baking soda.
A fluffy, delicious and beautiful biscuit for a cake according to a simple recipe. The Polish-style chocolate sponge cake, which we cook in the oven, is obtained even by novice cooks, if you strictly follow the recipe for this homemade baking.
They say that such a chocolate sponge cake is very popular in Poland, and it is called abandoned because immediately after baking, right in the form of a cake, you need to throw it on a flat surface. Thanks to this procedure, excess air leaves the biscuit, and after cooling, the baked goods remain ideally high, airy and porous.
We use medium-sized chicken eggs for making Polish chocolate biscuit (about 50 grams each, category C-1), and wheat flour - the highest grade. Choose good quality and unsweetened cocoa powder. I do not recommend changing the amount of sugar in the composition of the Polish chocolate biscuit. This recipe does not use baking powder or baking soda.
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