Cocoa sponge cake

Ingredients :

• Cocoa sponge cake:
  4 eggs)
  90g caster sugar
  20g wheat flour
  50g cornstarch
  40g unsweetened cocoa powder
  1 pinch of baking powder optional
  1 pinch of salt
• Mascarpone cream:
  300g mascarpone
  1 C. tablespoon liquid vanilla extract
  2 tbsp. icing sugar
  5 c. tablespoon full cream (33%)
  Puffed rice balls with Vahine chocolate
  Preparation :
• Making the sponge cake:

1. Preheat your oven to 220°C. Line a baking sheet with parchment paper.
2. Separate the yolks from the whites. Whisk the yolks and sugar until the mixture whitens. Beat the egg whites then gently fold them into the yolks using a spatula.
3. Gradually add the sifted flour, starch and cocoa, always stirring gently so as not to make the egg whites fall. Spread the mixture evenly on the baking sheet and bake for 6 minutes.
4. Remove the tray from the oven and immediately cover with a damp cloth so that the sponge cake does not dry out. Let cool for a few minutes. Meanwhile, prepare the filling.

• Preparation of the filling:

1. Loosen the mascarpone in a bowl using a fork. Add the icing sugar and vanilla flavoring. Mix well. Take 3 tbsp. mascarpone soup and mix with the liquid cream. Whip whipped cream. Mix with the rest of the mascarpone to lighten the whole. Reserve 3 tbsp. tablespoons of cream separately.

• Assembly :

1. Gently turn the sponge cake over on the tea towel and gently remove the parchment paper. Spread the mascarpone cream over the sponge cake in an even layer. Sprinkle the cream with as many puffed rice balls as you want.
2. Take one edge and gently roll the sponge cake on itself to enclose the filling, taking care to tighten well.
3. Keep cool. Take out 20 minutes before serving