Rolled Chocolate Sponge Roll with Mixed Berries
5,0 / 10
ready in 3 h. 10 min.
- For the Chocolate Sponge
- 6 large eggs
- ⅔ cup plain semi-sweet chocolate (chopped)
- ¼ cup granulated sugar (plus 2 tablespoons)
- 1 teaspoon pure vanilla extract
- ¾ teaspoon cream of tartar
- For Whipped Cream Filling
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
For the Chocolate Sponge:
Preheat oven to 350º F / 180º C. Position the oven rack in the center of the oven. Coat a 17 x 12 inch / 43 x 30 cm baking sheet with butter or nonstick cooking spray. Line the pan with parchment paper and then coat the parchment with butter and flour or spray with vegetable/flour spray.
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 (this step takes about 30 minutes).
Meanwhile melt the chocolate in the top of a stainless steel double boiler placed over simmering water. Let cool to room temperature.
In a mixing bowl, combine the egg yolks and 1/4 cup of sugar. Using an electric mixer beat, on high speed, until this mixture is light, thick and fluffy, approximately five minutes. Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining sugar until stiff peaks form.
Gently fold in a third of the egg whites into the egg yolk mixture using a rubber spatula. Fold in the remaining whites until just incorporated. Do not over mix. Spread the batter evenly into the prepared pan. Bake for 15 to 17 minutes or until the cake is puffed, and springs back when gently pressed. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp kitchen towel.
For Whipped Cream Filling:
Chill the mixing bowl and beaters in the freezer for 15 minutes. Then place the whipping cream, sugar and vanilla into the bowl and beat until stiff peaks form.
Once the cake has cooled, spread half of the whipped cream over the top of the sponge cake and gently roll the cake from the short end to the short end, peeling off the parchment paper as you roll. Place seam side down on a serving platter. Spread the remaining whipped cream over the outside of the cake. Cover and store in the refrigerator until ready to serve. Cover with fresh fruit just prior to serving.