Chocolate Sponge Cake

Ingredients


Chocolate Sponge Cake
6 large eggs, separated
4 ounces semi-sweet chocolate, chopped
1/4 cup plus 2 tbsp. sugar
1 tsp. pure vanilla extract
3/4 tsp. cream of tartar

Raspberry Whipped Cream
1 cup cold heavy whipping cream (double cream)(40% butterfat content)
1/2 tsp. pure vanilla extract
1 tbsp. sugar
1/3 cup raspberry preserves (or jam)

~For Chocolate Sponge Cake~


~ Preheat the oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 17 by 12 inch sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray)

~ While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

~ Meanwhile melt the chocolate in a stainless steel bowl placed over simmering water. Let cool to room temperature

~ In the bowl of your electric mixer (or hand mixer) place the egg yolks and 1/4 cup of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about 5 minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat in the egg whites.

~In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. gradually beat in the remaining 2 tbsp. of sugar until stiff peaks form

~Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites until just incorporated. (Don't over mix or the batter will deflate.) Spread the batter evenly into prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed. about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

~For the Raspberry Filling~


~Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

~ once the cake has cooled, spread the whipped cream and gently roll the cake, peeling the parchment paper as you roll. Can be covered and stored in the refrigerator for up to 5 days.

ENJOY :) ~i covered mine with a chocolate glaze cuz it looked plain for my food photography otherwise since the outside had cracks and it just didn't look appealing LOL

Peppermint Whoopie Pies

Ingredients


Peppermint Whoopie Pies
1 3/4 cups flour
3/4 cup cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1/4 cup buttermilk
1/2 cup lukewarm strong coffee or 1/2 cup lukewarm water


Marshmallow Filling
1 cup unsalted butter, room temperature
1 tsp. pure vanilla extract
1-7 ounce jar of marshmallow creme or fluff
2 cups confectioners sugar (icing or powdered sugar), sifted
6-8 drops red liquid food coloring
1/3 cup crushed candy canes


~For Peppermint Whoopie Pies~


~ Preheat oven to 375 degrees F (190 degrees C) and place oven rack on the center of the oven. Line two baking sheets with parchment paper


~ In a medium bowl sift together the flour, cocoa, baking soda, baking powder, and salt


~ In a large bowl, beat the butter and sugar until light and fluffy with a hand mixer (or electric mixer fitted with a paddle attachment). Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the butter milk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.


~ Drop heaping tablespoons (can use a small ice cream scooper) of the batter onto the prepared baking sheets, spacing about 2 inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.


~ Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from the oven and transfer to a wire rack to cool completely 


~For Marshmallow Filling~


~ In a large bowl beat the butter until smooth and well blended with your hand mixer or electric mixer. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency. Stir in the crushed candy canes.


~To Assemble~


~Take on cookie and spread a heaping tablespoon of the filling on the flat side of the cooie. Top with another cookie


The assembled cookies can be sores, covered, in the refrigerator for several days. Bring to rom temperature before serving


~makes 15 sandwich cookies~ 


ENJOY :) they're really good and tasty, the perfect snack~