Chocolate Sponge Cake
Chocolate Sponge Cake:
- 6 large eggs separated
- 4 ounces 120 grams semisweet chocolate, chopped
- 1/4 cup 50 grams plus 2 tablespoons (30 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon cream of tartar
Raspberry Whipped Cream:
- 1 cup 240 ml cold heavy whipping cream (double cream) (40% butterfat content)
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon 15 grams granulated white sugar
- 1/3 cup 80 ml raspberry preserves (or jam)
- Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.
- While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
- Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.
- In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
- In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.
- Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 - 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
- Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.
- Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five d
Warning - Burns easily