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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 Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan
with parchment paper and then butter and flour the paper (or spray with Baker's
Joy). Set aside.
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 set over a saucepan of simmering water. Set aside.
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 until this mixture is 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 (28 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
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.
Whipped Cream: In a large mixing bowl place the whipping cream,
vanilla extract, and sugar. Beat the mixture 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 stored in the refrigerator for
up to five days.
Adapted from Cake Bible
by Rose Levy Beranbaum
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