CHOCOLATE SPONGE CAKE called margherita al cioccolato in Italy
125 g sugar [0.28lb]
125 g eggs [0.28lb]
65 g flour [0.14lb]
10g baking powder [0.02lb]
65g corn starch [0.14lb]
50 g butter [0.11lb]
10 g cocoa [0.02lb]
Slightly heat the eggs and sugar.
Mount the slightly warm mix with a touch of honey.
Then add the other ingredients, leaving for last the cocoa.
Pour the mixture into a buttered baking pan and with a foil of baking parchment paper on the bottom.
Bake for 20 minutes at 200 degrees [392 Fahrenheit]