Apr 29, 2013

eat your heart out: chocolate sponge roll cake!

Chocolate Sponge Roll Cake

Hey everyone!

So I found this recipe at Joy of Baking and was very curious to see if I could make it.
Plus, it looked yummy!
I knew I could make the sponge cake and the whipping cream, which is half the work, but my one hesitation?
The rolling of the cake.

Since making the cake the first time, I've made it two more times!
The recipe isn't much work, thankfully, and takes about 2 hours to make (if you factor in wait times for cooling and such) and the rolling of the cake isn't as scary as I thought it'd be.
The end result?
A very tasty, not too sweet, not too chocolaty cake that's been a hit with everyone who's tried it!

6 large eggs, separated  
4 ounces (120 grams) 
semisweet chocolate, chopped  
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar  
1 teaspoon pure vanilla extract  
3/4 teaspoon cream of tartar  

Whipped Cream:  
1 cup (240 ml) cold heavy whipping cream  
1/2 teaspoon pure vanilla extract  
1 tablespoon (15 grams) granulated white sugar  

You can find the recipe here: Joy of Baking, including a very helpful video of the steps!

I took pictures of the process but since it's a reiteration of the video I though I'd just post the pictures of the part where I rolled the cake, which was what freaked me out the most.

Begin the rolling after the cake has cooled completely.
Use the parchment paper to help you roll and then slowly pull the parchment paper away from the cake, it should separate fairly easily. 

Continue to roll until you reach close to the end of the cake and then transfer the cake, with the help of the parchment paper, to plate or platter you'll be using.
{or continue rolling off the baking pan and cut the cake from there}

The ends of the cake may look like the picture above.
Simply cut off a sliver and then it'll look like this:

Some more helpful tips:
1. When it says to cool the melted chocolate, let it cool completely, otherwise when you mix it in with the egg yolks the chocolate will harden again.
 If that does happen though, don't freak out, it's totally what happened to me.
I simply flattened any chocolate chunks I saw and you will get the black spots on the cake (as seen on my cake) but it doesn't affect the cake at all unless you don't flatten out any big chunks, then you'll definitely bite into those chunks.
2. As with all sponge cakes it is key that the egg whites become white and fluffy but before you move on to the folding stage make sure all the egg whites are light and fluffy (simply by tilting the mixing bowl) just to be sure there isn't still some whites that have yet to reach the light, fluffy stage.
3. Also when you're spreading out the cake onto the cake pan make sure, or try to make sure, that the cake batter is even throughout the pan otherwise if one side is thicker then the other, the thinner side will be very hard to roll out.
4. If, during the rolling stage a piece of the cake separates from the rest of the cake, instead of just the parchment paper separating, that's okay too.
Just carefully separate it from the parchment paper and place the piece back in it's spot on the cake, trust me it won't look like it was ever separated.
[feel free to ask me if you have any questions]

And tada!
You've finished.
The cake can be refrigerated for about 3-5 days, in case you have leftovers.

Happy eating!

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