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
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
Meanwhile melt the chocolate in a
stainless steel bowl placed over a saucepan of simmering water. Let cool to room
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
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.
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.
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