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Category: Desserts
Prep Time: Cook Time: Total Time:
Sponge Cake
Nonstick vegetable oil spray
¼ cup all-purpose flour
3 tablespoons cornstarch
⅓ cup unsweetened cocoa powder, plus more for dusting
¼ cup whole milk
3 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ teaspoon kosher salt
3 large eggs, room temperature
3 large egg yolks, room temperature
¾ cup sugar
400°. Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides. Spray parchment. Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl.
Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat. Keep warm over low heat.
Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth. Increase speed to high; beat until doubled in volume. With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes.
Reduce speed to medium and gradually stream in milk mixture. (Important:Make sure milk it not hot, just warm.)
Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain.
Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine).
Scrape batter into prepared baking sheet and gently spread to edges of pan. Tap sheet lightly on counter to pop any large air bubbles.
Bake cake until surface is puffed and springy to the touch, 10–12 minutes.
Let cake cool in pan 2 minutes, then run a knife along short edges to loosen. Invert onto a wire rack and carefully peel away parchment. Using a fine-mesh sieve, dust cake with cocoa powder. Cover with a large kitchen towel. Place another wire rack on top and flip cake over so towel side is underneath. Remove top rack; dust exposed side with cocoa powder. Starting at one of the long sides, gently roll up warm cake inside towel. Let cake cool, seam side down, 30–35 minutes.
Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped in plastic at room temperature.
Assembly
Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece). Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa.
Dollop filling of your choice ; carefully spread over surface,
avoiding last inch of cake along long side farthest from you
Using towel to lift edge nearest you, reroll cake, keeping towel on exterior.Using a long serrated knife, trim ½" of cake from each end to create clean edges; discard (or eat!). Wrap tightly in plastic wrap Chill, seam side down, until filling is set
Cover with ganache or just dust with powdered sugar or your favorite frosting
Can decorate the log for any occasion.
Chocolate Log
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Category: Desserts
Prep Time: Cook Time: Total Time:
Sponge Cake
Nonstick vegetable oil spray
¼ cup all-purpose flour
3 tablespoons cornstarch
⅓ cup unsweetened cocoa powder, plus more for dusting
¼ cup whole milk
3 tablespoons unsalted butter, cut into pieces
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ teaspoon kosher salt
3 large eggs, room temperature
3 large egg yolks, room temperature
¾ cup sugar
400°. Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides. Spray parchment. Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl.
Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat. Keep warm over low heat.
Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth. Increase speed to high; beat until doubled in volume. With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes.
Reduce speed to medium and gradually stream in milk mixture. (Important:Make sure milk it not hot, just warm.)
Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain.
Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine).
Scrape batter into prepared baking sheet and gently spread to edges of pan. Tap sheet lightly on counter to pop any large air bubbles.
Bake cake until surface is puffed and springy to the touch, 10–12 minutes.
Let cake cool in pan 2 minutes, then run a knife along short edges to loosen. Invert onto a wire rack and carefully peel away parchment. Using a fine-mesh sieve, dust cake with cocoa powder. Cover with a large kitchen towel. Place another wire rack on top and flip cake over so towel side is underneath. Remove top rack; dust exposed side with cocoa powder. Starting at one of the long sides, gently roll up warm cake inside towel. Let cake cool, seam side down, 30–35 minutes.
Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped in plastic at room temperature.
Assembly
Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece). Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa.
Dollop filling of your choice ; carefully spread over surface,
avoiding last inch of cake along long side farthest from you
Using towel to lift edge nearest you, reroll cake, keeping towel on exterior.Using a long serrated knife, trim ½" of cake from each end to create clean edges; discard (or eat!). Wrap tightly in plastic wrap Chill, seam side down, until filling is set
Cover with ganache or just dust with powdered sugar or your favorite frosting
Can decorate the log for any occasion.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.