Wednesday, February 15, 2012

Chocolate Sponge Cake

After rediscovering my little heart-shaped pans while looking for something else, I decided it would be a good idea to actually use them.  Valentine's Day provided the perfect opportunity.  I cut my Chocolate Sponge Cake recipe into thirds, because we didn't want a lot of leftovers, and it turned out perfectly for three little cakes.
 First, prepare the pans.  Go here to see how I do it.
Beat one egg until thick, then mix in 1/4 cup sugar, 1 tablespoon water, a drop of vanilla and a pinch of salt.
 Sift together 1/4 cup flour and 4 teaspoons cocoa powder.
Mix that in gently.
 Pour into the prepared pans and bake at 375° for about 12 minutes.
Wait five minutes, then remove from pans and cool thoroughly.  To serve, dust with powdered sugar.
You don't get a picture of the finished presentation, because along with these beautiful flowers, Wayne brought home a mini chocolate cake from the bakery.  We think alike!
So, I stuck our little cakes in the freezer, and since we really liked this ganache-type frosting, I'll make some of our own when I serve them later!

Here's the original recipe:

Chocolate Sponge Cake
(serves 8 - 146 calories per serving)

2/3 cup cake flour
1/4 cup unsweetened cocoa powder
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
3 tablespoons water
2 tablespoons powdered sugar

Lightly grease a 9" cake pan and line with wax paper.  Grease the paper. Heat oven to 375°.  Sift together the flour and cocoa powder and set aside.  Beat the eggs until thick.  Gradually beat in the sugar.  Add the salt, vanilla and water.  Sprinkle the flour mixture over the egg mixture and gently fold it in.  Pour into prepared pan.  Bake for 25 minutes.  Let cool 5 minutes, then turn out onto cooling rack.  Sift powdered sugar over the cake.

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