Persimmon Cocoa Sponge Cake
Ingredients
- 300 ml egg whites
- 65 g oat flour
- 15 g Instant Organic Okami Cocoa 70%
- 40 g Okami Bio Cocoa Protein (or 30 g flour + 10 g cocoa)
- 200 g persimmon fruit
- 1 tsp bicarbonate
- 1 tsp organic apple vinegar (or chemical yeast)
- 1 tsp vanilla
Preparation
Beat the egg whites until stiff peaks form.
Mash the ripe persimmon fruit into a puree.
Gently fold in the remaining ingredients with winding movements to avoid deflating the mixture.
Pour the batter into a mold lined with vegetable paper that has been previously wet in water.
Bake at 185°C for 25 minutes, then reduce the temperature to 170°C and bake for an additional 10 minutes.
Allow the cake to cool in the mold before removing it.
