CookEat Recipe
Vanilla Chocolate Sponge Cake
A plain six-egg sponge with finely grated vanilla-flavoured chocolate worked into the yolks and sugar before the flour and whipped whites.
Method
Steps
Step 1
Gather the ingredients: 6 eggs, separated; 200 g caster sugar; 155 g fine plain flour: 150 g for the batter and 5 g for the tin; 50 g vanilla-flavoured dark chocolate, finely grated; 5 g cold butter for the tin; 5 g icing sugar for the tin.
Step 2
Heat the oven to 170°C. Grease a round tin about 22 cm across and 6–7 cm deep with the cold butter. Dust with the 5 g tin flour mixed with the icing sugar, then tap out excess. Finely grate the chocolate; use chocolate containing vanilla rather than cocoa powder.
Step 3
Put the grated chocolate, caster sugar and six yolks in a bowl and work thoroughly with a wooden spoon. Add the 150 g batter flour and continue working for at least 30 minutes by hand until the mixture is even, thick and well combined. Scrape the sides regularly.
Step 4
Whisk all six whites in a separate clean bowl to firm peaks. Fold gently into the chocolate mixture in several additions, preserving as much air as possible. Transfer immediately to the prepared tin.
Step 5
Bake for about 30–40 minutes until risen and set, with no wet batter on a wooden skewer. If the surface colours early, shield loosely with foil. Cool in the tin for 10–15 minutes, then turn out onto a rack and cool completely before slicing. Serve plain; the small amount of icing sugar is only for the tin.
Cooked it? Rate it.
Cooked 0 times