BUCHE DE NOEL (CHOCOLATE SPONGE CAKE)
Steps:
- Preheat oven to 400. Prepare large half sheet (2X jelly roll size): Spray pan w/ Pam or use vegetable oil. Cover with a sheet of parchement or waxed paper (allow edges to come up about 1/2" beyond the rim. Spray paper generously w/ Pam. Sift together onto a sheet of waxed paper: 2C powdered sugar,4 T flour, 5 heaping T cocoa powder. In medium bowl using an electric mixer, beat egg yolks w/ vanilla til very thick and cream colored (about 5 minutes). In a large mixing bowl, beat egg whites til foamy. Add salt and cream of tartar & beat til stiff peaks form, but not dry. Add about 1/4 of the whites to the yolks and use folding technique to gently blend. Turn the blended mixture onto the top of the whites. Gently slide the dry ingredients from the waxed paper into the bowl. Use proper folding technique to incorporate ingredients together. Do not stir or mix. Turn mixture onto prepared half sheet, gently level mixture and bake at 400 for about 15 minutes until cake springs back gently when touched or toothpick comes out clean. While cake is baking,lightly dampen a tea towel and lay flat. Place a second dry tea towel on top and sprinkle w/ powdered sugar. When cake is done, turn pan on its side on the edge of the towel and gently let the cake fall onto the middle of the towel. Remove paper. Roll the cake from the short end into the towels and let it cool until you are ready to fill. Once filled, cake can be wrapped & frozen for a few days or weeks. Defrost and continue w/ frosting & decorating.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love