Almond Chocolate Sponge

For large-quantity measurements.

Ingredients U.S. Metric %
Marzipan 4.33 oz 130 g 325
Egg yolks 2.67 oz (4 yolks) 80 g (4 yolks) 200
Egg whites 4 oz (4 whites) 120 g (4 whites) 300
Sugar 1.67 oz (4 tbsp) 50 g 125
Cake flour 1.33 oz 40 g 100
Cocoa powder 1.33 oz 40 g 100
Butter, melted 1.33 oz 40 g 100
Total weight: 1 lb 500 g 1250%
Ingredients U.S. Metric
Marzipan 13 oz 390 g
Egg yolks 8 oz 240 g
Egg whites 12 oz 360 g
Sugar 5 oz 150 g
Cake flour 4 oz 120 g
Cocoa powder 4 oz 120 g
Butter, melted 4 oz 120 g
Total weight: 3 lb 12 oz 1500 g

Method

Procedure

Mixing

Separated-egg sponge

  1. Beat the marzipan and egg yolks together until smooth and light.
  2. Whip the egg whites and sugar to a stiff meringue.
  3. Sift the flour and cocoa together. Fold the meringue and dry ingredients alternately into the egg yolk mixture, starting and ending with the meringue.
  4. Fold in the butter.

Scaling and Baking

See table. For sponge circles (as for Monte Carlo Cake), draw circles of the desired size on parchment. Turn the paper over and spread batter to fill the circles. Alternatively, pipe the batter using the technique shown. One 7-in. (18 cm) circle requires about 8 oz (250 g) batter. Bake at 425°F (220°C) for 10–12 minutes.

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