Ingredients for Sponge cake batter
200 g of sugar
130 g of flour
Beat eggs with sugar and add flour.
Ingredients for Decorative Mixture
50 g of butter
50 g of confectioners’ sugar
25 g of flour
25 g of cocoa
40 g of egg white
Combine sugar and butter. Add the egg white, the flour and the cocoa. Refrigerate for 20 minutes. Line a cookie sheet with wax paper. With the mixture, decorate the bottom of the cookie sheet into a shape of choice (strips, flowers, etc.) and put it in the freezer until thickened. Spread the sponge cake batter over the decorative mixture to 1.5 – 2 cm. Bake at 2600 C (5000 F), 4 minutes approximately.