Thursday, January 20, 2011

Chocolate Spongecake

I decided to make a chocolate spongecake, instead of ladyfingers, this week for a tiramisu.  But the mascarpone mousse didn't come out all that well and I forgot that gelatin smells like feet when it gets warmed up.  But the spongecake was good!

What you will need:
3 whole eggs
and then
3 egg yolks
3 egg whites 
3/4 cup of granulated sugar
1 1/2 Tablespoons of vanilla
1/3 cup of cake flour
1/4 cup of cocoa powder
1/4 cup of powdered sugar

The first step is to sift your cake flour and cocoa powder together.

Next, combine your eggs, yolks, granulated sugar, and vanilla in a bowl.  With either a stand or hand mixer, whisk the ingredients together until thick ribbons form.  This means the mix has turned pale yellow and thick.  Fold in the flour mixture.

In a separate bowl, whisk the egg whites and powdered sugar to medium soft peaks.  Take a third of the egg white mixture and add it to the flour mixture.  This is done to help lighten the mix first.  If you try to add all the egg whites at once, you have a greater risk of deflating your cake mix.

Once that is mixed in thoroughly, fold in your remaining egg whites.  

Pour the batter into a greased cake pan.  Bake at 425 degrees for 8-10 minutes.  You know it is done when a knife or toothpick comes out clean when you stick it in the middle.  Let cool completely before serving.  Try it with a little bit of vanilla ice cream and some chocolate fudge sauce for dessert.  Or maybe some fresh cream and berries.  Or maybe...

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