Party Chocolate Sponge Cake
|Egg||6 , separated|
|Sugar||1 Cup (16 tbs)|
|Chocolate||2⁄3 Cup (10.67 tbs), ground|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs) (unsifted)|
|Baking powder||1 Teaspoon|
Beat egg yolks with vanilla; gradually add sugar, beating until light and thick.
Mix Ground Chocolate with water; cool.
Beat into creamed mixture.
Sift flour with baking powder.
Gradually add dry ingredients, mixing until smooth.
Beat egg whites with salt until stiff peaks form.
With metal spatula, carefully fold egg whites into chocolate mixture.
Pour batter into ungreased 10-inch tube pan.
Bake at 325°F for 50 minutes.
Invert pan to cool cake completely.
Remove cake from pan by running metal spatula around edge.
Cake may be dusted with sifted powdered sugar or frosted with Chocolate Whipped Cream, if desired.
Half of the cake may be frozen and used for Clock Tower Chocolate Trifle.