Gastronomixs

Duchesse sponge

The high yolk content of this sponge not only makes it very tasty but also ensures it will remain moist longer.

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.

Duchesse sponge

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Ingredients

500

g

egg whites

450

g

sugar

400

g

egg yolks

225

g

flour

50

g

corn starch

Preparation method

  • Beat the egg whites with the sugar in a planet mixer using the wire whisk until light and fluffy.
  • When the mixture is airy enough, add the unbeaten egg yolks.
  • Sieve the flour and the corn starch twice and gently fold into the mixture using a spatula.
  • Bake immediately at 200°C for 6 minutes.

Serving suggestions

  • As a sponge base for a cake.
  • As part of a dessert.

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