No Flour Chocolate Sponge Cake Roll

Hi there!  I am here with the new post after a long gap.  I can’t remember when I posted last time in my blog :-) Last few days I was so busy with our big festival Durga Puja, could not think about anything else other than the festival. We had a great weekend with Pujas and had lots of fun with cultural programs and delicious Bengali food. Shubho Bijaya to my Bengali readers! Soon I will come up with some Bijaya Special sweet dish, till then enjoy this yummy Chocolate Sponge Cake Roll.

This lovely spiral designed chocolate sponge cake doesn’t merely look good, it is very delicious too. It seems to just melt in your mouth. The good part is that it can be stored in the refrigerator for four to five days. The best thing about any sponge cake is that you need only the most basic ingredients. Sponge Cake relies only on beaten eggs whereas making Butter Cake with good volume relies on baking powder.

This Chocolate Sponge Cake is little different from others in this aspect that it does not contain flour. This makes the cake very light and moist. The texture reminds me the molten chocolate cake or baked chocolate mousse. The downside of the cake is quite fragile and so it can crack when you roll the cake around the filling. 

It does contain melted chocolate. You should make sure that the chocolate has been cooled down in room temperature before adding it to the beaten egg yolks and sugar. The filling is up to your choice. You can either use plain whipped cream frosting that I did or chocolate whipped cream.  Also flavor the cream with any choice of your fruit preserves. The process may sound complex but it is not so in reality.  It won’t take long time either. The Recipe is adopted from Joy of Baking.

Recipe of No Flour Chocolate Sponge Cake Roll : for a 17 by 12 inch sheet pan 

Ingredients : 

For Chocolate Sponge Cake : 

Egg : 6 

Semi sweet chocolate( chopped ) : 4 oz or 120 gm

Granulated White Sugar : 1/4 cup and 2 tbsp 

Cream of Tartar : 3/4 tsp 

Pure Vanilla extract : 1 tsp

For Filling : 

Cold Heavy Whipping Cream : 1 cup

Pure Vanilla Extract : 1/2 tsp

Sugar - 2-3 tbsp or to taste 

Method :

1. Preheat oven to 350 degrees F ( 180 degrees C ) and place the oven rack in the center of the oven.

2. Grease a 17 by 12 inch sheet pan with a non stick vegetable spray and line the pan with a parchment paper and then again spray the paper with non stick vegetable spray.


3. While eggs are still cold, separate the white part and yolk. Place the whites in one bowl and the yolks in another. Cover the bowl with plastic wrap and bring them to room temperature. 

4. Melt the chocolate in a stainless steel bowl placed over a pan of simmering water. Once done, let it cool down to room temperature. 

5. In the bowl of electric mixer or with a hand mixer place the egg yolks and 1/4 cup sugar. Beat on high speed until the mixture is thick, light and fluffy.

6. Add the vanilla extract and melted chocolate, and beat to combine. Once done, set it aside.

7. In a clean mixing bowl beat the whites until it is foamy. Add the cream of tartar and the sugar, and beat at medium-high speed until soft peaks form.

8. Gently add small amount of egg white mixture into the egg yolk mixture using a rubber spatula. Fold in the remaining whites until incorporated.

9. Spread the batter evenly into the prepared pan with the back of a spoon or a offset spatula.

10. Bake until it is puffed and it is no longer shinny and springs back once gently pressed. It will take 15 to 16 minutes to be done.

11. Remove from the oven and place it on wire rack to cool. Cover the cake with a slightly damped clean kitchen cloth while it is cooling down. This will help the cake to get the moisture.

12. Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then put the whipping cream, vanilla extract and sugar into the bowl and beat until stiff peaks form. 

13. Once the cake cools down, take the cake out of the pan, but do not peel off the parchment paper. Spread the whipped cream evenly with offset spatula and gently roll the cake, peeling off the parchment paper when you roll the cake. 

14. Keep the rolled cake into the refrigerator for at least 1 to 2 hrs. Then cut it and serve!

Note : You can store this cake in the refrigerator for up to five days. 

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