Chocolate Sponge Cake Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.) , pg. 71 . The directions for this cake were so odd that I found myself doing a double-take and re-reading them over and over. Apparently though (unless there were typos in the book), they are correct - the long beating time for the eggs, using a wet pan, and adding the sugar only one tablespoon at a time - very odd. I am still not sure if I did it all correctly - the cake did not rise up in the pan as much as she said it would (almost to the rim) but the taste was wonderful. It is very light, as a sponge cake should be, and has a very mellow chocolate flavor. We ate it with strawberries. Delicious! 3/4 cup sifted cake flour 1/2 tsp. salt 1 tsp. cinnamon 2 tsp. powdered instant coffee or expresso 1/4 cup unsweetened cocoa powder (preferably Dutch-process) 6 eggs 2 tsp. vanilla extract 1 cup granulated sugar Preheat the oven to 325. Place a 10x4 inch angel-food tube pa...
Baking my way through Maida Heatter's recipes