Chocolate sponge cake
- 25g hot coffee
- 10g Dutch cocoa powder
- 60g egg yolks (~4 large eggs)
- 30g sugar
- 45g milk
- 30g oil
- 1/4 tsp salt
- 1 tsp vanilla
- 55g all-purpose flour
- 15g cornstarch
- 140g egg whites (~4 large eggs)
- 1 tsp lemon juice
- 40g sugar
Whipped cream filling
- 300g heavy whipping cream
- 15g sugar
- 1 tsp instant pudding powder
- Optional cocoa powder for dusting
- The First stage is to preheat the oven to 340F. Line a 10×15 inch rimmed baking sheet or use a jelly roll pan with parchment paper.
- Now pour hot coffee over cocoa powder and mix it to the point where it forms a thick liquid, and now set aside to cool.
- At this point use a large mixing bowl, beat egg yolks with 30g sugar on medium speed where it gets thick and pale. It is time to add milk, coffee, and chocolate mixture, oil, salt, and vanilla then whisk all to get well incorporated.
- At this stage sift in the flour and cornstarch, after fold with a spatula to a point where it forms a thick batter.
- Now use a clean mixing bowl, beat the egg whites and lemon juice, and use a medium speed till it gets foamy. It is time to gradually add sugar (40gr), continue beating on normal and a bit high speed to the point it gets stiff peaks form
- At this point slowly fold the meringue into the batter in thirds. When the mixture is well incorporated, for preventing large air bubbles you need to gently pour it into the prepared baking sheet and also to spread the batter to the corner of the baking sheet use spatula.
- Take out the remaining air bubbles by running a toothpick through the batter.
- Now time to bake at 340F for at least 20 minutes. The cake is ready when a toothpick inserted in the middle comes out clean.
- Prepare the whipped cream. In a clean, cold bowl, beat all together both the heavy whipping cream and sugar to the point where soft peaks form. At this point add instant pudding powder and after beating whipped cream becomes firm.
- After the cake is cool, move it to a clean sheet of parchment and peel off the backing paper. At this point for spreading the whipped cream, a spatula is needed to even layer over the entire cake.
- Slowly start to roll the cake away from you (this is in the case of when the short edge facing you), at next peeling off the parchment paper. This will help you to hold down the parchment paper at the far edge for preventing the cake from shifting too much at the time of rolling. Remember, don’t roll the cake tightly because the cream will start to come out.
- After the caking rolling procedure now adjust it so that the seam side is facing towards down, trim off the edges by using a sharp knife, move the assembled roll to a plate, and if you want you can use some cocoa powder.
- It is ready, now enjoy!
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