Preheat oven to 450 degrees F (230
degrees C) and place oven rack in the middle of the oven. Grease, or spray
with Pam, a 17 inch (43 cm) x 12 inch (30 cm) jelly roll pan, line with
parchment, and then grease and flour the parchment paper (or spray with Baker's
Joy). Set aside.
While eggs are still
cold separate two of the eggs, placing the yolks in one large mixing bowl and
the whites in another bowl. To the two yolks, add the additional yolk, and the
two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to
come to room temperature before using (about 30 minutes).
Meanwhile, in a small
bowl whisk together the cake flour and cornstarch. Set aside.
In the bowl of your
electric mixer, place the eggs and 1/2 cup (100 grams) of granulated white sugar
and beat on high speed for five minutes, or until thick and fluffy. When you
slowly raise the beaters the batter will fall back into the bowl in slow
ribbons. At this point beat in the vanilla extract.
Sift half the flour
mixture over the egg yolk mixture and fold in gently with a rubber spatula, just
until the flour is incorporated.
Sift the remaining flour mixture into the
batter and fold in.
In a clean bowl of your
electric mixer, with the whisk attachment, beat the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form. Beat in the
remaining one tablespoon (13 grams) granulated white sugar and beat until stiff
peaks form. Gently fold a little of the whites into the batter to lighten it,
and then add the rest of the whites folding just until incorporated. Pour the
batter into the prepared pan, evenly spreading the cake batter with an angled
Bake for 7 minutes or
until golden brown. A toothpick inserted in the center will come out clean and
the cake, when lightly pressed, will spring back.
removing the cake from the oven lift the cake by the parchment paper and gently
slide the cake from the pan onto a wire rack. Allow to cool flat, covered with
a clean dish towel.
When sponge cake has
cooled, using a 2 inch (5 cm) mold, cut out 24 individual rounds.
For chocolate whipped cream:
In a large mixing bowl place the whipping cream, sugar and cocoa powder and stir
to combine. Cover and chill the bowl and beaters in the refrigerator for at
least one hour so the cocoa powder has time to dissolve. When chilled, beat the
mixture until stiff peaks form.
For raspberry whipped cream:
In a large mixing bowl place the whipping cream and sugar and stir to combine.
Cover and chill the bowl and beaters in the refrigerator for at least 30
minutes. When chilled, beat the mixture until soft peaks form. Then add the
sweetened puree, a little at a time, and beat just until stiff peaks form when
the beater is raised. Taste and fold in more sugar if required.
To assemble: Spray the 12 molds (2
inch by 1 1/2 inch (5 cm by 4 cm) with Pam or grease and place on a cookie
sheet. Insert one round of sponge cake in each mold, pressing firmly to the
bottom of the mold. Spread a layer of chocolate whipping cream over each sponge
cake until it reaches halfway up the mold. (For ease of filling each mold, you
can place the cream in a pastry bag.) Insert another round of sponge cake on
top of the chocolate whipping cream, pressing down lightly. Top this sponge
cake with a layer of raspberry whipping cream. Fill each mold to the top with
the raspberry whipping cream and then use an offset spatula or straight edge to
level off each mold. Cover and chill the molds for 4 hours or overnight. At
least an hour before serving remove the molds from the cake by gently lifting
the mold. If necessary, to loosen the ring, briefly warm the molds using a hair
dryer. Smooth out the sides and then return to the refrigerator to firm up.
Place one or two molds
on each plate with raspberry
or chocolate sauce, if desired.
Makes 12-2 inch by 1 1/2
inch (5 cm by 4 cm) molds.