Chocolate Sponge Recipe

Flexible sponge sheet for roll cakes

Ingredients

• Egg yolks: 105
• Brown sugar (1): 30
• Egg whites: 200
• Brown sugar (2): 75
• Sea salt: 2
• All-purpose flour: 60
• Cocoa powder (22–24%): 25
• Milk 3.2%: 45
• Butter 82%: 60

Instructions

1. In a stand mixer, whip the egg yolks with brown sugar (1) until pale, thick, and voluminous.
2. In a clean bowl, whip the egg whites with sea salt. Once frothy, gradually add brown sugar (2) and continue whipping until a light, fluffy meringue forms.
3. Fold the meringue into the yolk mixture in several additions, ensuring the mixture is smooth before each addition.
4. Sift together the flour and cocoa powder. Gently fold into the egg mixture until fully incorporated.
5. Heat the milk and butter to 50°C / 122°F until melted. Mix about one-third of the batter into this warm mixture, then fold it back into the remaining batter until smooth.
6. Spread the batter evenly into a silicone baking mat with borders measuring approximately 33.5 × 33.5 cm.
7. Bake at 180°C / 356°F for about 13 minutes, or until the sponge springs back when lightly pressed.
8. Cover with parchment paper, place a tray on top, invert, and cool for about 30 minutes.
9. Once completely cooled, carefully peel off the silicone mat.

Storage & Notes

• Butter may be replaced with vegetable oil. Butter produces a slightly denser sponge, while oil creates a softer texture.
• Store airtight at room temperature for up to 24 hours.
• Freeze well wrapped for up to 5 days.
• Ideal for Swiss rolls and other rolled sponge cakes.