Chocolate Sponge Cake
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
62
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Cake Flour4 large
Egg (room temperature)1 cup
Sugar (plus 6 teaspoons)1 tsp
Vanilla Extract3 cup
Heavy CreamDirections:
1
For cake: Preheat oven to 400°F
2
Line the bottom of a 13x9x2" metal baking pan with parchment paper
3
Butter paper and sides of pan; dust with cocoa powder, tapping out excess
4
Sift flour and remaining 1/4 cup cocoa powder through a fine-mesh sieve into a small bowl
5
Repeat sifting 2 more times
6
Set flour mixture aside
7
Crack 2 eggs into a large deep bowl
8
Separate remaining 2 eggs, adding yolks to bowl with whole eggs and placing whites in a medium deep bowl
9
Set whites aside
10
Using an electric mixer, beat whole eggs and yolks on low speed for 1 minute
11
Increase speed to medium; gradually add 1/2 cup sugar
12
Beat until mixture is thick and pale, about 3 minutes
13
Beat in vanilla
14
Using clean, dry beaters, beat egg whites until foamy
15
Sprinkle 1 teaspoon sugar over
16
Continue to beat until soft peaks form, about 1 minute
17
Sprinkle remaining 5 teaspoons sugar over and beat until meringue is thick and glossy, about 30 seconds
18
Using a rubber spatula, fold half of meringue into egg mixture
19
Sift half of dry ingredients over batter and fold until just blended
20
Repeat with remaining meringue and dry ingredients
21
Scrape batter into prepared pan, spreading evenly to edges
22
Bake until cake springs back when pressed gently with your fingertips, 10-12 minutes
23
Let cake cool in pan on a wire rack
24
Run a knife around sides of pan to release cake
25
Place a cutting board on top of pan
26
Invert cake onto board; remove pan
27
Carefully peel away parchment
28
Using a serrated knife, trim edges to create an even layer
29
Preheat oven to 400°F
30
Line the bottom of a 13x9x2" metal baking pan with parchment paper
31
Butter paper and sides of pan; dust with cocoa powder, tapping out excess
32
Sift flour and remaining 1/4 cup cocoa powder through a fine-mesh sieve into a small bowl
33
Repeat sifting 2 more times
34
Set flour mixture aside
35
Crack 2 eggs into a large deep bowl
36
Separate remaining 2 eggs, adding yolks to bowl with whole eggs and placing whites in a medium deep bowl
37
Set whites aside
38
Using an electric mixer, beat whole eggs and yolks on low speed for 1 minute
39
Increase speed to medium; gradually add 1/2 cup sugar
40
Beat until mixture is thick and pale, about 3 minutes
41
Beat in vanilla
42
Using clean, dry beaters, beat egg whites until foamy
43
Sprinkle 1 teaspoon sugar over
44
Continue to beat until soft peaks form, about 1 minute
45
Sprinkle remaining 5 teaspoons sugar over and beat until meringue is thick and glossy, about 30 seconds
46
Using a rubber spatula, fold half of meringue into egg mixture
47
Sift half of dry ingredients over batter and fold until just blended
48
Repeat with remaining meringue and dry ingredients
49
Scrape batter into prepared pan, spreading evenly to edges
50
Bake until cake springs back when pressed gently with your fingertips, 10-12 minutes
51
Let cake cool in pan on a wire rack
52
Run a knife around sides of pan to release cake
53
Place a cutting board on top of pan
54
Invert cake onto board; remove pan
55
Carefully peel away parchment
56
Using a serrated knife, trim edges to create an even layer
57
For chocolate icing: Bring cream to a simmer in a small saucepan over medium-low heat
58
Remove from heat; add chocolate chips and stir until icing is smooth and glossy
59
Let cool to thicken slightly, about 15 minutes
60
Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges
61
Cut cake crosswise into 3 pieces
62
Stack pieces to make 3 layers
63
Spread remaining icing on sides of cake
64
DO AHEAD: Can be made 2 days ahead
65
Store airtight at room temperature
66
Bring cream to a simmer in a small saucepan over medium-low heat
67
Remove from heat; add chocolate chips and stir until icing is smooth and glossy
68
Let cool to thicken slightly, about 15 minutes
69
Using an offset spatula, spread half of icing down the middle of the cake; smooth evenly to the edges
70
Cut cake crosswise into 3 pieces
71
Stack pieces to make 3 layers
72
Spread remaining icing on sides of cake
73
DO AHEAD: Can be made 2 days ahead
74
Store airtight at room temperature