Classic Sponge Torte
Sponge cakes call for both egg whites and egg yolks, giving them a richer texture than angel food cakes. Here, the layered cake is topped with a delightful chocolate frosting.
Total TimePrep: 45 min. + standing Bake: 15 min. + cooling
- 6 eggs, separated
- 1 cup sugar, divided
- 2 teaspoons vanilla extract
- Pinch salt
- 1 cup cake flour
- 1 cup butter
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 4 ounces semisweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Grated chocolate, optional
- Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease and flour the waxed paper. Set aside. In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored and falls in a ribbon from beaters. Beat in vanilla.
- In another large bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites.
- Spread batter into prepared pans. Bake at 350° for 15-18 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat the butter, confectioners' sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture.
- To assemble, split each cake into two horizontal layers. Spread frosting between layers and over top and sides of cake. Sprinkle with grated chocolate if desired. Store in the refrigerator.
Originally published as Classic Sponge Torte in Taste of Home's Complete Guide to Baking