Vanilla Sponge Cake w/Chocolate Topping
Source of Recipe
Internet
List of Ingredients
7 large eggs
1 1/2 cups granulated sugar
3 tablespoons warm water
2 teaspoons pure vanilla extract
1/4 teaspoon table salt
1-1/2 cups all-purpose flour
Berry sauce or Creamy Chocolate Topping (recipe follows), optional garnishes.
Recipe
DO-AHEADS:
The cake can be prepared through step 5, covered, and stored at room temperature for up to two days.
FOR ORANGE VERSION:
Substitute three tablespoons orange juice for the water and add two teaspoons finely grated orange zest with the yolks.
1. Position an oven rack on the middle rung. Heat the oven to 350 degrees. Have ready a 10-inch tube pan with straight sides and, preferably, a removable bottom. (This is an angel food cake pan.) If yours doesn't have a removable bottom, line the bottom with parchment paper. Some tube pans have small "legs" that protrude from the top rim of the pan. These little legs allow the pan to be inverted for the cooling process without crushing the cake. If your pan doesn't have legs, select a slender long-necked bottle (a vinegar or beer bottle) that will slide easily into the center hole of the tube pan. Once the cake is baked, invert the pan onto the bottle and let cool as directed. Do not grease the pan.
2. Separate the egg yolks from the whites, placing each in a large bowl. To the yolks, add one cup of the sugar, the warm water, and the vanilla. Beat with an electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-high speed until the mixture is pale yellow and tripled in volume, about three minutes. When the whisk or beaters are lifted, the mixture will fall back into the bowl and form a ribbon; it should linger a bit on the surface.
3. In a medium bowl, using a clean whisk attachment or beaters, beat the whites with the salt on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and form medium-firm peaks (the peaks will hold their shape but the tips will flop over).
4. Using a rubber spatula, scoop about one-fourth of the beaten whites into the yolk mixture. Gently stir just until combined. Sprinkle the flour over the top and fold until blended. Gently fold in the remaining beaten whites just until blended. Scrape the batter into the prepared pan, spread it evenly, and smooth the top.
5. Bake until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean, about 55 minutes. Remove from the oven and immediately turn the pan upside down and rest it on its legs (or slide it onto the bottle) directly on the counter. Leave the pan upside down until the cake has cooled completely, about three hours. When the cake has cooled, run a long, thin knife around the pan sides and the tube sides to loosen the cake. If using a pan with a removable bottom, remove the outer ring and set the cake on the work surface. Run the knife between the cake and the bottom of the pan and carefully lift and remove the cake from the pan and set on a flat serving plate. If using a pan without a removable bottom, invert the cake onto a rack, lift off the pan, and place the cake upright on a flat serving plate.
6. To serve, cut into slices with a serrated knife. Accompany with a berry sauce or the chocolate topping, if desired.
Makes one 10-inch cake, or 12 servings
CHOCOLATE TOPPING
1-1/4 cups heavy cream
2/3 cup confectioners' sugar
1/4 cup unsweetened Dutch-process cocoa powder, sifted if lumpy
1 teaspoon pure vanilla extract
In a large bowl, combine the cream, confectioners' sugar, cocoa powder and vanilla. Stir to moisten the cocoa powder. Cover with plastic and refrigerate for at least two hours or for up to three days.
Beat with an electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-high speed until firm peaks form when the beaters are lifted.
Serve each slice with a dollop of the topping or spoon it on top of the cake and spread evenly.
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