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

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