A tender chocolate sponge cake filled with raspberry jelly
As the guest host of the 50th edition of Sugar High Fridays, the blog event dedicated to sweets founded by Jennifer of The Domestic Goddess I proposed Rolled Cakes as a theme. My own take on this is from the old classic Italian cook book La Scienza in Cucina e l’ Arte di Mangiar Bene—published in 1891—written by Pellegrino Artusi. It is a sponge cake flavored with bittersweet chocolate, to which I added a simple filling of seedless raspberry jam and a sprinkle of confectioners’ sugar on top. The final result is a pleasant dessert in which flavors and textures combine perfectly, and that is also quick and easy to assemble.
From the original recipe by Pellegrino Artusi
In: “La Scienza in Cucina e l’ Arte di Mangiar Bene”, 1891—Italy
6 eggs, divided
200 g confectioners’ sugar, sifted
150 g flour
50 g bittersweet chocolate
1 large jar of seedless raspberry jelly
extra confectioners’ sugar to decorate
Preheat the oven to 350F; line a jelly roll pan with aluminum foil and generously grease the bottom and sides.
Beat the yolks at high speed and add the confectioners’ sugar little by little, beating at high speed until all is incorporated and the mixture is light. Mix in the grated chocolate, then stir in the flour, adding it little by little. Finally incorporate to the mixture the egg whites beaten to stiff peaks, folding them in gently to avoid deflating the mixture. Immediately spread the batter in the prepared pan and bake for 10-12 minutes.
Take the pan out of the oven and let the cake cool for 1 minute. Then gently roll the cake using the aluminum foil lining as a guide. Let the rolled cake cool a bit longer on a rack, then while still lukewarm unroll it and gently spread with jelly. Roll it up again and let it cool completely before sprinkling confectioners’ sugar on top.