Chocolate Sponge Roll
thick 1/2 sheet pan. ~ 400 g, 400F/204C 8-10 minutes. |
Mix over double boiler until warmed to 38C/100F, then mix on high speed using double boilder until nice and foamy.
eggs Egg yolks 64 g / 4 eggs |
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sugar 55 g |
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water 23 g |
Meanwhile, sift together once or twice
Cake flour 90 g |
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Cocoa 15 g |
Beat the following until stiff, but not dry.
eggs Egg whites 133 g / 4 eggs |
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salt 1.75 g |
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sugar 45 g |
By hand using a spatula. Mix
-1/4 flour into egg yolk -Then add 1/3 whites -1/4 flour into egg yolk -Then add 1/3 whites -1/4 flour into egg yolk -Then add 1/3 whites -1/4 flour into egg yolk
Transfer to half sheet pan with parchment and even out as best as possible. DO NOT RAP on counter.
Bake as directed.
Remove from oven when done, cool slighlty, flip onto fresh parchment, peel off parchment.
Roll hold and cool.
2014 12 25 — Too thick for sheet pan. More like 2cm. A little too eggy. Rolling up makes it a little dense.
Try with 4 eggs. Instead, and do not use extra yolks.