Senin, 20 Juni 2011

Chocolate Sponge Roll by Sheilla Agustin

Dear peri bolgul yang cantik-cantik,

Pingin ikutan nih. Ini kali pertama aku bikin bolgul. Tapi sebenarnya aku bingung apakah bolu yang aku bikin ini termasuk kategori bolgul, karena bolu ini sama sekali gak pake tepung. Resepnya aku dapat dari joyofbaking. Berhubung takut gagal, aku gak memodifikasi apapun dari resep aslinya. Bolu ini paling enak dimakan dalam keadaan dingin (setelah disimpan dalam kulkas selama 2 jam). Semoga bisa menjadi bolu alternatif bagi yang alergi gluten.

1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
6 large eggs, separated
1/2 teaspoon pure vanilla extract
4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar

Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar

Preheat oven to 350 degrees F (180 degrees C). Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy).  Set aside.

Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five 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 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 tablespoons (28 grams) 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 just until incorporated.  Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with 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.

Whipped Cream:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar. Beat the mixture until stiff peaks form.

Salam bolgul!


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