FSV's FAVOURITE DESSERT - CHOCOLATE SPONGE CAKE

Ingredients:

290 gr. flour (3 cups)

300 gr. sugar (2 cups)

125 gr. yogurt (1 cup)

3 eggs

1 teaspoon Cocoa in powder

10 gr. yeast

Preparation:

- Whisk the whites and add the other ingredients.

- Place in a mould, previously dusted with flour, and bake at 180ºC.

Students: María Teresa Guillén Gil and Marta Acosta Sánchez

Comments: Paco has not been able to do much. He became tired in his arms when moving the dough. However, he remembered all the ingredients.