Instructions

Sift flour and cocoa powder, and reserve. With the whisk attachment on, blanch egg yolks and half of the sugar using the Licualia Max Magefesa blender. Once the egg yolks are mounted, add the water slowly. Whip egg whites with the remaining sugar until stiff peaks form. Replace the whisking attachment by the kneading set on the Magefesa blender and mix the egg whites with the yolks at very low speed. Add flour and cocoa mixture little by little that does not drop the mixture of egg yolks and whites. Pour into a baking sheet previously greased with butter and flour, or lined with heat-resistant nonstick paper. Cook in the oven at 400°F for 10 min.This sponge cake is used as the base for many desserts.

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