Chocolate Sponge Cake Recipe, Desserts, Cooking

Don't Wait for Christmas to Get Your Chocolate Sponge Cake Recipe

Recipes for Chocolate Sponge Cake

One of your most memorable childhood recollections might have been when your grandmother made her wonderfully delicious jelly roll which dripped with jelly and a lovely dusting of powdered sugar on the outside.

While this chocolate sponge cake recipe differs somewhat from the jelly roll, the basics are still the same...just add the chocolate. 

The one thing to bear in mind when preparing this versatile dessert is that the volume results from a thorough whipping of the egg yolks and whites and not from a leavening agent such as baking powder. 

It is important to note that there are some recipes that do not include flour as a main ingredient while others do include flour in small amounts.

Recipe for Chocolate Sponge Cake

By Stephanie Jaworski, The Joy Of Baking

1/4 cup + 2 tablespoons sifted white granulated sugar

6 large eggs, separated

1/2 teaspoon pure vanilla extract

4 ounces bittersweet or semisweet chocolate, chopped into small pieces

3/4 cream of tartar

Heat oven to 350 degrees with rack in middle position.  Prepare the jelly roll pan(17"x12") by spraying with cooking spray or coat with butter.  Line with parchment paper.  Butter and flour paper or spray with baking spray.  Set aside. 

Separate eggs while still cold with whites in large bowl and yolks in another.  Cover individual bowls and allow to reach room temperature approx. 30 minutes.

Move onto the melting of the chocolate in a stainless steel bowl over a pan of simmering hot water.  Set aside.

Beat egg yolks and 1/4 cup granulated sugar until mixture is light and fluffy which will take approximately five (5) minutes.  Good test shows the batter flowing down like a ribbon when beaters are raised slowly from bowl.  Beat in vanilla extract.  Add melted chocolate and beat only enough to mix well. 

Beat egg whites until foamy consistency.  Add cream of tartar and continue to beat at medium-high speed until soft peaks form.  Continue to whip/beat while gradually adding the remaining 2 tablespoons of sugar until stiff peaks form.

Incorporate a small portion of egg whites into chocolate mixture by folding motion making certain not to mix heavily.  Add remaining egg whites to mixture.  Mix very lightly with folding motion so as to retain the airy quality. 

Spread in prepared pan.  Bake 15-17 minutes or until cake springs back when touched.  Cool on rack covered with a clean, damp towel.

Cake may be rolled with prepared whipped cream.  Another serving suggestion is to heat cranberry sauce(jellied or whole berry) and brush on cake before rolling with whipped cream. 

This adds a somewhat tart yet sweet flavor to the roulade.  A chocolate ganache coating or icing and you have the holiday Buche Noel or Yule Log. Now, enjoy the holidays with your new chocolate delight!