Classic and Chocolate Sponge Cake Recipe 0+

The simplest recipe for Classic and Chocolate Sponge Cake Recipe, it couldn't be simpler, the most important thing is to beat the eggs well with sugar and to keep the eggs at room temperature.
CLASSIC BISCUIT Recipe:
- for 1 egg (C1, C0);
- a pinch of salt;
- 30g of sugar;
- 26g of flour;
- 6g of corn starch;
- 10g of baking powder if you doubt that the biscuit may not rise.
For A CHOCOLATE SPONGE CAKE:
- for 1 egg (C1, C0);
- a pinch of salt;
- 30g of sugar;
- 16g of flour;
- 10g of cocoa;
- 6g of corn starch;
- 10g of baking powder if you doubt that the biscuit may not rise.
Bake in a preheated oven at 170 - 180ºC for 30 minutes or until the skewer is dry, but most importantly, do not open the oven door for the first 30 minutes, otherwise the biscuit will fall off.
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