Soft and Elastic Cocoa Sponge Biscuit
The cocoa sponge biscuit (or cocoa biscuit) is a variation of the classic recipe, a sort of low and soft sponge cake (Pan di Spagna) essential in pastry. We mainly use it for making filled rolls (filled rolls) but it is also used for modern cakes (both as base and inside), as a decorative edge and as an insert in mousses and bavarians.
When my daughter was little I used to make it often and fill it with chantilly cream, with hazelnut cream or I prepared my coconut cream sandwiches. In that case I baked it in a smaller pan so it would rise higher.
The sponge biscuit belongs to the whipped batters like sponge cake, frangipane and dacquoise. It can be made with various techniques but today I suggest the easiest one.
The baking time is very short and it cools in a few minutes — quick, easy and practical; what more could you ask from a cake base? Let’s see how to make it.
Try other pastry bases too:
- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 10 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs (medium – about 9 oz (260 g))
- 1/2 cup + 1 1/3 tbsp (approx.) cup all-purpose flour (00)
- 2 1/2 tbsp potato starch
- 6 tbsp unsweetened cocoa powder
- 1/2 cup + 1 1/2 tbsp (approx.) cup granulated sugar
- 1 tsp vanilla extract
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Scale
- 1 Spatula angled
- Parchment paper
Procedure
Crack the eggs and separate the yolks from the whites into two bowls; it’s essential that the eggs are at room temperature.
Whip the egg whites with 1/4 cup of sugar (50 g) and set them aside, but do not over-whip them, otherwise they will be hard to fold into the mixture and you risk compromising the final texture.
Beat the yolks with the remaining sugar (about 1/3 cup + 1 tbsp, ~70 g) until pale and fluffy.
Sift the flour together with the potato starch and cocoa powder, then add them in two batches to the beaten yolks, folding gently.
Add the vanilla and the whipped egg whites, folding with a spatula from the bottom up to avoid deflating the mixture.
Line a 14×18 inch (35×45 cm) baking sheet with parchment paper, pour in the batter and level it with an angled spatula (it’s much more convenient; if you don’t have one use a bench scraper or a regular spatula).
Bake the cocoa sponge biscuit in a preheated static (conventional) oven at 356°F for 10 minutes.
Remove the base from the oven and lift it off the hot baking tray onto another tray or a cool surface. Cover the sponge with a sheet of parchment paper that has been wetted and wrung out, wait a few minutes, then turn it over and remove the baking parchment. Also place a sheet of parchment paper on the other side.
The soft and elastic cocoa sponge biscuit is ready: fill it with your preferred filling and roll it up, or use it in bavarians, modern cakes or to assemble layer cakes.
Tips
Storage
You can store the sponge biscuit well wrapped for 1 day. If you don’t use it immediately I recommend freezing it and using it as needed.
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