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.here to see how I do it.
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
3/4 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.