Another Carolyn favorite coming your way. This cake. Oh yum. That’s all there is to say about it. For me there’s nothing much better than chocolate and whipped cream, and this is a really lovely presentation – and taste – of those two things.
I began making this cake in the 1960’s. It came from one of my military wives’ cookbooks (From Mrs. Louis P. Hodge, “Recipes on Parade Desserts,” 1965) I bought at the time, and the page in the cookbook is smudged and spattered from frequent use. This used to be one of my top desserts of choice when I entertained back then, and as my daughter Dana grew up, this was one of her most favorite requests on her birthday as well.
If you don’t like to make a sponge cake (in a jelly roll pan) with the work accompanying it, you might want to pass on this. But if you pass, you’ll be missing out. The cake isn’t an overwhelming dark chocolate taste – it’s on the mild side, actually, and the cake itself is almost milk chocolate colored. I used bittersweet chocolate shavings in the filling and sprinkled on top. And I used Penzey’s 24% Fat Dark cocoa for added flavor.
The only tough part about this dessert is rolling, unrolling and filling, then rolling up the cake. I’ve rarely made it when it didn’t crack somewhere. I never seem to know the exact time to unroll and fill this. But, even with the cracks, you just do the best you can, and trust me, nobody will care once they taste it. When you roll it up, put the break on the underside, if possible. You can actually see a break in mine (in the photo at the top) – along the front right. Did it affect anything? Not at all.
When dessert time came the other night, I brought the platter to the table and cut and sliced each piece and put them on a pretty heart-shaped red plate.
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Chocolate Sponge Roll
Recipe: From Mrs. Louis P. Hodge, “Recipes on Parade Desserts,” 1965
Servings: 10 (maybe even 14)
NOTES: Sometimes, no matter what you do, the cake will crack. Don’t despair – continue on, filling it as the recipe indicates. When you finally roll it up (as best you can) and put the cake onto the serving platter, place the cracked portion down. I used two long spatulas pushed underneath the cake at each end to transfer the roll to the serving platter. Then poke in a bunch of toothpicks and cover in plastic wrap. Chill for up to about 3 hours. Nobody will ever know there were any breaks in the cake!
SPONGE CAKE:
3/4 cup cake flour — sifted
1/3 cup cocoa
1 teaspoon baking powder
1 cup sugar
4 whole eggs — separated
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla
FILLING:
2 cups heavy cream
6 tablespoons powdered sugar
1 teaspoon vanilla — or rum flavoring
1/2 cup chocolate curls — or grated
GARNISH:
1/4 cup chocolate curls
1. Preheat oven to 375.
2. Sift flour with baking powder, cocoa and 1/2 cup of the sugar. Sift 3 times.
3. Beat egg whites until not quite stiff. Add salt and remaining 1/2 cup sugar, 2 teaspoons at a time, beating well.
4. Beat egg yolks until lemon colored, add water and vanilla. Fold dry ingredients into yolks until blended. Fold entire mixture into whites.
5. Pour into a greased 10 x 13 inch rimmed jelly roll pan lined with greased waxed paper or greased parchment.
6. Bake for 8-12 minutes until cake is risen and springs back when touched. While cake is baking, prepare a thin tea towel (not terry cloth) on the countertop and sprinkle lightly with powdered sugar (sift through a sieve as you do not want any lumps).
7. Remove cake from oven and very carefully turn cake out onto the prepared tea towel. Remove waxed or parchment paper. Sprinkle that side of cake with additional sieved powdered sugar (so it won’t stick to itself when you roll it up). Roll up cake in towel on long side and set aside while you prepare the whipped cream.
8. Within about 10 minutes you will want to continue with this next step (if you wait, the cake will have cooled off too much and won’t unroll without cracking). Whip the heavy cream and add the powdered sugar and vanilla. If using, also add the 1/2 cup grated chocolate to the whipped cream.
9. Gently, gently, unroll the chocolate cake and spread the cream over it. Leave a clear cake edge on the far side – as you roll it up the cream will likely push clear out to that edge anyway. If the cake won’t completely unroll, that’s okay – don’t force it as it may crack. Fill that part while it’s curled up. You won’t use all the cream; reserve the remaining cream. Using the towel to help you, carefully re-roll the now filled cake. Place cake on a serving platter (that will fit in the refrigerator) and spread the additional whipped cream on top. Sprinkle top with decorative chocolate curls. Place toothpicks in several places all over the cake, then cover cake well with plastic wrap. You may also just hold the extra whipped cream and put on just before serving, along with the chocolate curls. Refrigerate up to 2 hours. Cut in 10 slices and serve. May drizzle top with my Regal Chocolate Sauce.
Per Serving: 843 Calories; 55g Fat (54.4% calories from fat); 9g Protein; 95g Carbohydrate; 7g Dietary Fiber; 150mg Cholesterol; 165mg Sodium.
A year ago: Almond Bar Cookies

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