Serves: 8 slices
Source: Anne Marie Parks
Ingredients:
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 4 egg yolks
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 4 egg whites
- 1/2 cup sugar
- 2 tablespoons warm water
- 1 tablespoon icing sugar
- 2 squares unsweetened chocolate
- 2 tabespoons butter
- 2 cups sifted icing sugar
- 4 tablespoons milk
- 1 teaspoon vanilla
Instructions:
- Grease a 10 x 15 cookies sheet, line the sheet with parchment paper, and lightly grease the parchment paper. Preheat oven to 375 degrees.
- Sift flour with baking powder and set aside. Combine egg yolks, 1/4 sugar, and vanilla in a deep bowl and beat at high speed with an electric mixer until pale, thick, and fluffy.
- Wash beaters, then beat egg whites until thick. Continue beating and add 1/2 cup of sugar until egg white mixture is stiff.
- Fold in 1/3 of egg white mixture into yolk mixture and then fold in the remainder. Add sifted flour, half at a time to the egg mixture, and fold in thoroughly. When flour is incorporated, fold in warm water. Gently pour batter onto the greased parchment and spread to the corners. Tap the cookie sheet on the counter a few times to level the mixture and bake at 375 degrees for about 12 minutes. While sponge is baking, dust a clean dish towel with icing sugar. Invert the baked sponge immediately onto the dish towel, peel off the parchment paper and trim off and crusty edges. Then gently roll up the sponge cake, rolling in the towel as you go. Transfer to a wire rack to cool.
- Melt chocolate and butter over warm water to combine. Mix icing sugar, milk, and vanilla in and large bowl and beat in melted chocolate mixture. Set aside to cool. Spread over cooled sponge cake.