Name: Chocolate Spongecake Sheet
Yield: Makes one 12-x-15-inch spongecake sheet
Ingredients: ½ cup (50 grams) unsifted cocoa powder; 1 teaspoon vanilla; 4 large eggs, room temperature; 2 tablespoons (25 grams) unsifted cake flour; 2 tablespoons (25 grams) plus ½ cup (100 grams) granulated sugar

Flo Braker

Chocolate Spongecake Sheet

Preparation info

Makes
one
12-x-15 inch spongecake sheet

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

This thin, pliable, bittersweet-chocolate-flavored sponge is a variation of Classic Spongecake Sheet. You’ll thoroughly enjoy it in Sacher Roulade.

Ingredients

½ cup (50 grams) unsifted cocoa powder
2 tablespoons (25

Dessert
Vegetarian

Method

Ingredient Preparations

Pour the cocoa and cake flour in that order into a triple sifter. Sift onto a sheet of waxed paper; set aside.

Making the Cake

Combining the egg mixture and the cocoa-flour mixture takes about 1 to 1½ minutes. It’s important to proceed from one addition to another so that the fat in the cocoa powder doesn’t deflate