Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Chocolate Sponge Cake Recipe & Video

Printer Friendly Page

Pin It

At first, it is the lovely spiral design of this Chocolate Sponge Cake that catches people's attention. But after one delicious bite, its light and airy texture that seems to just melt-in-your-mouth, is what everyone will remember. I love the rich chocolate flavor of this sponge roll, and while I often fill it with a plain or chocolate whipped cream frosting, this time I decided to flavor the cream with raspberry preserves. The good part is that it can be stored in the refrigerator for five days, although I have never had one last that long.

When I decided to review Rose Levy Beranbaum's 'Cake Bible', this is one of the recipes I decided to make. The beauty of any sponge cake is that you only need the most basic of ingredients. The tricky part is to make a sponge with good volume, for while a butter cake relies on baking powder to do this job, a sponge cake relies solely on the beaten egg. When I consulted 'The Oxford Companion to Food' on this subject Alan Davidson aptly explains that a good sponge "starts with prolonged whisking of eggs and sugar which incorporates air, distributing it through the mixture as tiny bubbles. During baking the air expands, leavening the mixture with a network of little holes surrounded by walls of coagulated egg proteins; hence the name 'sponge cake'."  This explanation tells us how important technique is and that once you have perfected the beating of the yolks and whites to full volume and then are able to add the two together without deflating the batter, you will produce a perfect sponge cake each and every time.

Now, this chocolate sponge cake is a little different from most in that it does not contain flour which makes for a very light and moist cake. I like the texture as it reminds me of the molten chocolate cakes or maybe a baked chocolate mousse. But the downside is that the sponge is quite fragile, so it will crack when you roll the cake around the filling. It does contain melted chocolate, and make sure the chocolate has cooled to room temperature before adding it to the beaten egg yolks and sugar. The instructions say that once the chocolate sponge is baked, a damp cloth is laid over the still warm cake, as this will keep it moist as it cools, which does help prevent cracking. The chocolate flavor in this cake is lovely which allows us to fill it with a variety of flavors. Because of its light texture and taste I like to pair it with one of the Whipped Cream Frostings; either plain, chocolate, raspberry or strawberry. 

Related Recipes You May Like

Sponge Cake or Biscuit

Buche de Noel (Yule Log)

Whipped Cream Frosting

Almond Sponge Roll

 Chocolate Mousse

Sponge Cake with Cream and Berries

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 days. 

View comments on this recipe on YouTube

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)

 

 

 

 

 

 

 

 

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC