Chocolaty Sponge Cake
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Cream of tartar||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Frosting||1 Tablespoon (Cocoa Frosting)|
|Ground almonds||1 Tablespoon|
|Chocolate shavings||1 Tablespoon|
|Crystallized violets||3 (For Garnishing)|
Sift the sugar, flour, and cocoa together, set aside.
Beat egg whites (at room temperature) until foamy.
Add cream of tartar and vanilla; continue beating 5 minutes or until stiff peaks form.
Sprinkle one-fourth of flour mixture over egg whites, gently fold in with a rubber spatula.
Repeat procedure with remaining flour mixture, adding one-fourth of the mixture at a time.
Spoon into an ungreased 10-inch tube pan with removable bottom.
Bake at 375Â° for 40 minutes or until cake springs back when touched lightly with fingers.
Invert pan on funnel or bottle for 2 hours or until cake is completely cooled.
Loosen cake from sides of tube pan, using a small metal spatula.
Remove from pan, split cake horizontally into 2 layers.
Reserve 1 cup Cocoa Frosting, set aside.
Spread remaining frosting between layers and on top and sides of cake.
Garnish with alternating bands of ground almonds and chocolate shavings.
Spoon reserved frosting into a decorating bag fitted with star tip.
Pipe a row of stars around base of cake.
Arrange crystallized violets on top of cake.