Classic Sponge Torte

Name: Classic Sponge Torte
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 227 grams butter; 125 grams cake flour; 12 servings Grated chocolate, optional; 240 grams confectioners sugar; 6 eggs, separated; 238 milliliters heavy whipping cream; 3 Tbsps milk; 1 pinch Pinch salt; 113 grams semisweet chocolate, melted; 200 grams sugar, divided; 1 teaspoon vanilla extract

Classic Sponge Torte takes approximately 1 hour from beginning to end. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 29g of fat, and a total of 477 calories. This recipe serves 12. It works well as a very affordable dessert. A mixture of butter, vanillan extract, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Chocolate Sponge Cake, Banana Sponge Cake, and Brown Sugar Sponge Cookie with Chocolate Covered Caramels are very similar to this recipe.

Instructions

Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease and flour the waxed paper. Set aside. In a large bowl, beat egg yolks for 2 minutes.

Ingredients you will need

Egg Yolk

All Purpose Flour

Egg

Equipment you will use

Baking Pan

Bowl

Add 3/4 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored and falls in a ribbon from beaters. Beat in vanilla.

Ingredients you will need

Vanilla

Lemon

Sugar

In another large bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites.

Ingredients you will need

Egg Whites

Egg Yolk

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Spread batter into prepared pans.

Ingredients you will need

Spread

Bake at 350° for 15-18 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Oven

For frosting, in a large bowl, beat the butter, confectioners' sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture.

Ingredients you will need

Powdered Sugar