Set the oven to 160°C (if airy oven) or 180°C (if electric oven). In a bowl pour content of the big pouch; add 125 g of butter, 3 eggs and 80 ml of milk (butter, eggs and milk should be at room temperature). Mix with an electric whisk for about 3 minutes until the mixture has a smooth and fluffy consistency. Pour the mixture into the cake tin (of 24 cm, with the bottom that it preventively buttered and floured). Bake in the oven for 35 minutes (if airy oven) or 45 minutes (is electric oven). Leave it to stand for 10 minutes and take it out of the cake tin with the help of a knife. Dust the top with icing sugar.
Sponge cake mix: sugar, wheat flour type “00”, potato starch, lean cocoa (4%), raising agents: potassium tartrate, sodium hydrogen carbonate; flavours, corn starch, salt. Icing sugar (2,2%): (icing sugar with corn starch for confectionary use): sugar, corn starch.
460 g / 534 g
18 / 90