- This topic has 1 reply, 2 voices, and was last updated May 28, 2009 at 11:08 pm by .
- May 27, 2009 at 9:05 pm #273727
Chocolate sponge cake
7 egg whites
1/8 teaspoon cream of tartar
¾ cups sugar
3 egg yolks
1 teaspoon vanilla extract
1 cup sifted cake flour
3 tablespoons butter, melted and cooled to lukewarm
1 ½ ounces semisweet chocolate
2 tablespoons vegetable shortening
preheat the oven to 350f. In a large bowl, beat the egg whites with the cream of tartar until foamy. Beat in the sugar, 1 tablespoon at a time, until the meringue forms stiff, but not dry peaks.
In another large bowl, stir together the egg yolks and vanilla. Fold in one-third of the meringue. Fold in the remaining meringue until no streaks of white remain.
Sprinkle the cake flour over the top of the mixture and fold in. Very gently fold in the melted butter — do not overfold. Spoon the batter into a 10” tube pan, spreading evenly.
Bake for 40-45 minutes or until a wooden pick inserted near the scenter comes out clean. Invert the cake onto a large funnel or bottle. Let the cake hang until is completely cooled, a minimum of 90 minutes.
Run a knife around the inner and outer edges of the cake, turn out onto a rack, and cool completely with the crusty portion up. Melt the chocolate together with the vegetable shortening in the top of a double boiler over hot, but not boiling water, stirring occasionally, until smooth. Cool slightly.
Spoon the melted chocolate evenly over the top of the cake, letting the excess run down the sides. Serves 10 = about 195 calories
- May 28, 2009 at 12:16 pm #422088
This sounds great! Chocolate anything is good!
- May 28, 2009 at 11:08 pm #422116
yes it is! LOL! I do believe it can make anything better;-)
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