CHOCOLATE SPONGE CAKE
One 10-inch tube cake; 12 to 16 servings
You can cut this cake into layers, sprinkle the layers with rum or a liqueur of choice, if desired, and spread them with Whipped Ganache Filling. Dust lightly with powdered sugar or frost with Whipped Cream.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Have ready an ungreased 10-inch tube pan.
Sift together 2 times, then return to the sifter:
- ⅔ cup sifted (65g) cake flour
- ½ cup (40g) unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
Combine in a stand mixer with the whisk attachment:
- 6 large eggs
- 2 teaspoons vanilla
- 2 teaspoons instant espresso powder
Beat on high speed until the consistency of softly whipped cream, about 10 minutes. Gradually beat in 1 tablespoon at a time, beating for about 3 minutes in all:
- 1 cup (200g) sugar
Sift about one-third of the cocoa mixture over the top and fold in. Sift and fold in the remaining cocoa mixture in 2 more additions. Scrape the batter into the tube pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted into the center comes out clean, about 45 minutes.
To cool and unmold, see Angel Food Cake. Serve plain or with: