CHOCOLATE ORANGE VIENNOIS SPONGE-80G
Whip together the egg yolks with the whole eggs and sugar (1). Swarm the egg whites with sugar (2) and mix to the first egg mixture. Fold the sifted flour and cocoa powder. Spread the sponge mass into round mold of ø16cm and bake at 170°C. Unmold, freeze and cut in slices of 12mm.