Do you want to wow your guests at a holiday party this year? This Chocolate Sponge Roll by Krystina Castella is just the way to do it.

Chocolate Sponge Roll

Makes about 4 cups batter, enough for one 11-inch rolled cake

Like many sponge cakes, this one is lower in fat than cakes made with a lot of butter. The form and design of the cake also helps cut the calories—the tight roll requires a very thin layer of cream cheese filling. For a thick roll, prepare the cake in a 7 x 11-inch pan instead of a jelly-roll pan. The pattern baked into the top of the cake is a subtle decorative touch.

1 cup cake flour

1/4 cup Dutch-process cocoa powder

1/8 teaspoon salt

8 large eggs, separated

3 large egg yolks

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

2 ounces dark chocolate, melted

Cream Cheese Filling

Makes about 2 cups

6 ounces reduced-fat cream cheese

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon vanilla extract

2 1/2 cups confectioners’ sugar

1. Preheat the oven to 350°F. Line a 7 x 11-inch pan with parchment paper, then lightly butter and flour the paper.

2. Combine the flour, cocoa powder, and salt in a mixing bowl.

3. Beat the egg yolks and 1/3 cup of the sugar in a large mixing bowl with an electric mixer on medium speed until thick. The mixture should reach the ribbon stage. Beat in the vanilla and set aside.

4. In a clean bowl with clean beaters, beat the egg whites until stiff peaks form. Gently fold half the egg whites into the batter with a rubber spatula, then fold in the remaining egg whites.

5. Dust the flour over the batter and fold in a little at a time until fully integrated.

6. Remove 1/2 cup of the batter and add it to the melted chocolate. Set aside.

7. Spread the remaining batter in the pan. Then, dipping a skewer into the reserved darker batter, drizzle a straight line over the lighter cake in the pan. Spread out smaller lines from the center.

8. Bake the cake for 20–25 minutes, then test with your finger to see if it springs back. If so, test with a skewer to see if it is done. Remove from the pan and transfer to a rack to cool completely. Peel off the parchment.

9. To make the filling, combine the cream cheese, lemon juice, and vanilla in a medium mixing bowl with an electric mixer on medium speed. Gradually add the confectioners’ sugar on low speed until the filling reaches spreading consistency.

10. Place the cooled cake on a plate and spread with a thin layer of filling, stopping about 1/4 inch from the edge. Starting from the long side and working away from you, roll the cake tightly. Place on a serving plate, seam-side down.

Variation

Golden Sponge Roll: Increase the flour to 2/3 cup and the vanilla to 1 teaspoon. Omit the cocoa powder. Replace the dark chocolate with 1/2 ounce milk chocolate.

We have loved featuring Krystina this week. Be sure to pick up your copy of Where Women Cook today and read more about her!! Also, pick up a copy of Crazy About Cakes for the baker in your life!

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