6 Egg whites
6 1/2 ounces Granulated sugar
6 Egg yolks
1 teaspoon Vanilla extract
2 ounces Cocoa powder, sifted
Yield: 3 Rounds
1. Using a mixer fitted with the whip attachment, beat the egg whites to soft peaks. Add the sugar and continue whipping to stiff peaks.
2. In a separate bowl, whip the egg yolks to a thick ribbon.
3. When both mixtures have reached the proper consistency, add one-third of the whipped yolks to the egg whites, folding them together using a balloon whisk. Heavy streaks may remain in the batter.
4. Add the remaining egg yolks and gently fold together. Some streaks may remain in the batter.
5. Add the vanilla and cocoa powder and gently fold together until no streaks remain in the batter.
6. Using a piping bag fitted with a large plain tip, pipe the batter onto parchment-lined sheet pans in a tight spiral pattern in order to form three 7-inch (17-centimeter) diameter rounds.
7. Bake at 350°F (175°C) until the cake springs back when gently touched, approximately 25 minutes. Cool completely. Any unneeded cake rounds can be wrapped tightly in plastic wrap and frozen for later use.
Yield: 3 Rounds
6 1/2 ounces Granulated sugar
6 Egg yolks
1 teaspoon Vanilla extract
2 ounces Cocoa powder, sifted
Yield: 3 Rounds
1. Using a mixer fitted with the whip attachment, beat the egg whites to soft peaks. Add the sugar and continue whipping to stiff peaks.
2. In a separate bowl, whip the egg yolks to a thick ribbon.
3. When both mixtures have reached the proper consistency, add one-third of the whipped yolks to the egg whites, folding them together using a balloon whisk. Heavy streaks may remain in the batter.
4. Add the remaining egg yolks and gently fold together. Some streaks may remain in the batter.
5. Add the vanilla and cocoa powder and gently fold together until no streaks remain in the batter.
6. Using a piping bag fitted with a large plain tip, pipe the batter onto parchment-lined sheet pans in a tight spiral pattern in order to form three 7-inch (17-centimeter) diameter rounds.
7. Bake at 350°F (175°C) until the cake springs back when gently touched, approximately 25 minutes. Cool completely. Any unneeded cake rounds can be wrapped tightly in plastic wrap and frozen for later use.
Yield: 3 Rounds
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