Sunday, July 19, 2009

Chocolate Sponge Cake

One of my friends asked for a Chocolate Sponge Cake recipe that might go well in the Black Forest Trifle from Cerapeno that I blogged about yesterday. Here's one from Cooks.com that's incredibly easy. Remember to let the eggs warm to room temperature.

Chocolate Sponge Cake

7 eggs, separated
2/3 c. plus 2 tbsp. sugar
Pinch of salt
2 tsp. vanilla
1/3 c. plus 2 tbsp. sifted cocoa (really good quality dark cocoa)*

Preheat oven to 350 degrees. Line jelly roll pan or cookie sheet with sides (or 2 cake pans) with foil, overlapping the ends. Grease and flour foil.

Beat egg yolks and 2/3 cup sugar until thick and tripled in volume. Beat in vanilla. In clean, large bowl beat egg whites until foamy; add remaining 2 tablespoons sugar and pinch of salt. Beat until stiff peaks form.

Fold 1/3 of whites into yolks to lighten. Sift cocoa over top of this mixture and fold in gently. Fold in remaining whites.

Spread in prepared pan and bake 15 minutes. (until cake springs back when touched).

You can use a chocolate sponge in just about anything.. all kinds of ways.. cut it into shapes, layer it, or just eat it, but try using it in the Black Forest Trifle or a Trifle of your own making!

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