Sponge Cake With Cocoa Whipped Cream Recipe
Ingredients
| Whipping cream | 1 Pint | |
| Cocoa dutch | 1/3 Cup (16 tbs), Processed | |
| Confectioner’s sugar | 2/3 Cup (16 tbs), sifted | |
| Vanilla | 1 Teaspoon | |
| 1 10-Inch Tube Sponge Cake | ||
Directions
1. Whip cream until it stands in peaks.
2. Combine cocoa and sugar. Beat into whipping cream. Add vanilla before last final strokes.
3. Cut sponge cake horizontally into 2 layers. Spread 1/4 of topping on bottom layer. Replace top layer. Frost top and sides with remaining whipped cream. Refrigerate until served.
2. Combine cocoa and sugar. Beat into whipping cream. Add vanilla before last final strokes.
3. Cut sponge cake horizontally into 2 layers. Spread 1/4 of topping on bottom layer. Replace top layer. Frost top and sides with remaining whipped cream. Refrigerate until served.
Chef
