Saturday, June 9, 2012

chocolate sponge roll

   Bitten by the foodie bug..I have been blog hopping since past 2-3 years, my love for cooking and baking which was just a hobby has now turned into a passion or more of an obsession .So finally took a plunge into the wonderful world of food blogging. Want to start off my new journey on a  sweet note.....Hence baked this cake! Well.....ahem,ahem..... apart from that it is my Birthday'nt it wonderful that  now on me and my blog will share the same birthday?! three cheers to that!
My dear friend Lubna Karim of yummy food has already given me the best ever birthday gift here.Not only that...This blog would not have been possible if not for her constant encouragement, guidance ,tips on  food blogging and Photography .Not only that...she even edited my pictures for this post. I am really blessed to have such a talented and loving friend like her.Thankyou dear for everything.
 Coming to this recipe...i love anything sweet,anything chocolate...but wanted a diffenrent Cake. Love the spiral design and melt-in-the-mouth texture.Not at all difficult to make...everything gets done within no time  and whats does not contain FLOUR and Butter.It is light and moist.Bit fragile when you roll it out but it behaved very well when i refrigerated it overnight. Flavour matured and very chocolatey.It can be refrigerated upto 5 days if it lasts that long.
You can fill it with variety of flavoured whipped cream frosting,raspberry or chocolate or just plain vanilla.I have used strawberry.It gave a lovely light pink colour.
My kids loved it..and it vanished within minutes.I had to literally beg to wait till i take a few photographs.

Chocolate Sponge Cake:
Recipe source:joyofbaking

Ingredients for the sponge cake:

6 large eggs, separated
 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 (i added a pinch of salt instead of this)

Strawberry Whipped Cream:
1 cup (240 ml)cold heavywhipping cream 
1/2 teaspoon pure vanilla extract
1 tablespoon  granulated white sugar
1/3 cup (80 ml) strawberry crush.

  Proceedure.Pre heat oven at 350 F(180 C).Butter a  17 by 12 inch sheet pan.(I did not have a sheet pan and since i have a convection microwave i used my round pizza tray). Line the pan with parchment and butter and flour the paper as well.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). 
Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.
In the bowl of your electric mixer  place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean and dry mixing bowl, beat the egg whites until foamy. Add the cream of tartar (if using) and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula .Folding  the remaining whites just until incorporated.  (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon. Bake  for 15-17 mins.until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.this is important to prevent the cake from getting dry and crack while rolling.

Strawberry Whipped Cream: Place a stainless steel bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the  strawberry crush and beat just until stiff peaks form.
Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five days. Ofcourse if it lasts that long  ;-)
Happy Baking.


  1. Touched by the post.....Wish i was near by to relish this extremely yum cake....Happy Birthday to you and lots of wishes to u r blog....Finally your blog started to breath....thank u so much for the mention....

    1. Thanks dear,i too wish we stayed close by and i could try all my kitchen experiments on you ;-)

  2. Welcome to the addictive world of food blogging Lubna!!! All the best!

  3. Happy Birthday and welcome to the wonderful world of food blogs.