Schokolade Biskuittorte (Chocolate Spongecake)
Author/Submitted by: Servings: 4 Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 6
Eggs, separated 3/4
c
Vanilla sugar 2/3
c
Twice-sifted flour 1/3
c
Twice-sifted cocoa 1/4
ts
Salt
Directions:
Beat eggs and sugar by cold method [room temperature egg whites
beaten to stiff peaks with half the sugar; and room temperature egg
yolks beaten with the remaining sugar.] Sift together flour, cocoa
and salt; fold into beaten eggs lightly but thoroughly. Pour batter
into buttered, floured 8-ionch spring-form pan. Bake in preheated
moderate oven (350 degrees F) 50 minutes or until done, propping oven
door open slightly during the first ten minutes. Flour dust top of
cake. Invert pan over warmed flat plate. When cake is cool, remove
the pan. If the cake is to be served plain - unfrosted and unfilled -
let it rest at least overnight, then dust with powdered sugar before
serving.
From: THE ART OF VIENNESE PASTRY by Marcia Colman Morton, Doubleday &
Company, Inc., Garden City. 1969 Shared by: Karin Brewer, Cooking
Echo, 12/93
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