Easy Recipe Finder
Recipe Feeder
Sponge Cake
1/4 cup unsalted butter, melted 60 mL
5 large eggs, at room temperature 5
1 cup granulated sugar 250 mL
1 tsp vanilla extract 5 mL
1 cup all-purpose flour, sifted 250 mL
Frosting
12 oz bittersweet chocolate, coarsely chopped 340 g
1-3/4 cups whipping cream 400 mL
2 tbsp unsalted butter, cut into pieces 30 mL
1-1/2 tsp vanilla extract 7 mL
Filling
4 oz bittersweet chocolate, coarsely chopped 115 g
2 tbsp unsalted butter, cut into pieces 30 mL
1 cup + 2 tbsp whipping cream 250 mL + 30 mL
2 tbsp granulated sugar 30 mL
3/4 tsp vanilla extract 3 mL
Sponge Cake
Preheat oven to 350°F/180°C. Butter 15- x 10-in (2 L) jelly roll pan; line with parchment paper, waxed paper or foil. Butter again and dust lightly with flour. Set aside.
Pour melted butter into small bowl.
In large bowl, combine eggs, granulated sugar, and vanilla. Beat until mixture is pale and thick. Using rubber spatula, gradually fold in flour.
Add 1/2 cup/125 mL of batter to melted butter and gently stir until well blended. Fold butter mixture back into batter. Pour batter into prepared pan, spreading it evenly with the spatula.
Bake for approximately 12 minutes, until cake is golden brown and top springs back when touched. Let cool for a few minutes.
Sprinkle cake with a little icing sugar and cover with a tea towel. With an inverted baking sheet, turn cake over and carefully remove paper. Trim any crusty edges. Starting from long side, roll up cake in tea towel and let cool.
Frosting
In food processor, process chocolate until finely ground. In a medium saucepan, bring cream and butter just to a boil, stirring occasionally until butter is melted. Pour hot cream through feed tube and process just until chocolate is melted and mixture is smooth.
Transfer to a medium bowl and stir in vanilla. Let cool, stirring twice, then cover and refrigerate, stirring occasionally for a few hours, until thickened and spreadable.
Filling
Combine chocolate, butter, and 2 tbsp/30 mL of the cream in a small saucepan and heat over low heat, stirring frequently, until chocolate and butter are melted and mixture is smooth. Transfer to a medium bowl and let cool to room temperature.
In a large bowl, combine remaining 1 cup/250 mL cream, sugar, and vanilla and beat just until soft peaks form. Stir about 1/4 cup/50 mL of whipped cream into cooled chocolate mixture, then gradually fold in remaining cream.
Unroll the cake and spread filling evenly over cake. Starting from long side, roll up cake and place seam side down on a serving plate. Cover loosely and refrigerate until ready to frost cake.
To assemble cake, cut a small diagonal slice off one end and lay the slice, cut side up, slightly off center on top of cake. Frost cake, including ends, with chocolate frosting. Score with fork to resemble bark.
Cover and refrigerate before serving. Sprinkle with icing sugar, if desired.
Chef's Note
Traditional cake, always a hit during the holiday season.
1/4 cup unsalted butter, melted 60 mL
5 large eggs, at room temperature 5
1 cup granulated sugar 250 mL
1 tsp vanilla extract 5 mL
1 cup all-purpose flour, sifted 250 mL
Frosting
12 oz bittersweet chocolate, coarsely chopped 340 g
1-3/4 cups whipping cream 400 mL
2 tbsp unsalted butter, cut into pieces 30 mL
1-1/2 tsp vanilla extract 7 mL
Filling
4 oz bittersweet chocolate, coarsely chopped 115 g
2 tbsp unsalted butter, cut into pieces 30 mL
1 cup + 2 tbsp whipping cream 250 mL + 30 mL
2 tbsp granulated sugar 30 mL
3/4 tsp vanilla extract 3 mL
Sponge Cake
Preheat oven to 350°F/180°C. Butter 15- x 10-in (2 L) jelly roll pan; line with parchment paper, waxed paper or foil. Butter again and dust lightly with flour. Set aside.
Pour melted butter into small bowl.
In large bowl, combine eggs, granulated sugar, and vanilla. Beat until mixture is pale and thick. Using rubber spatula, gradually fold in flour.
Add 1/2 cup/125 mL of batter to melted butter and gently stir until well blended. Fold butter mixture back into batter. Pour batter into prepared pan, spreading it evenly with the spatula.
Bake for approximately 12 minutes, until cake is golden brown and top springs back when touched. Let cool for a few minutes.
Sprinkle cake with a little icing sugar and cover with a tea towel. With an inverted baking sheet, turn cake over and carefully remove paper. Trim any crusty edges. Starting from long side, roll up cake in tea towel and let cool.
Frosting
In food processor, process chocolate until finely ground. In a medium saucepan, bring cream and butter just to a boil, stirring occasionally until butter is melted. Pour hot cream through feed tube and process just until chocolate is melted and mixture is smooth.
Transfer to a medium bowl and stir in vanilla. Let cool, stirring twice, then cover and refrigerate, stirring occasionally for a few hours, until thickened and spreadable.
Filling
Combine chocolate, butter, and 2 tbsp/30 mL of the cream in a small saucepan and heat over low heat, stirring frequently, until chocolate and butter are melted and mixture is smooth. Transfer to a medium bowl and let cool to room temperature.
In a large bowl, combine remaining 1 cup/250 mL cream, sugar, and vanilla and beat just until soft peaks form. Stir about 1/4 cup/50 mL of whipped cream into cooled chocolate mixture, then gradually fold in remaining cream.
Unroll the cake and spread filling evenly over cake. Starting from long side, roll up cake and place seam side down on a serving plate. Cover loosely and refrigerate until ready to frost cake.
To assemble cake, cut a small diagonal slice off one end and lay the slice, cut side up, slightly off center on top of cake. Frost cake, including ends, with chocolate frosting. Score with fork to resemble bark.
Cover and refrigerate before serving. Sprinkle with icing sugar, if desired.
Chef's Note
Traditional cake, always a hit during the holiday season.