Renny Darling's

 

The Moderation Diet

Desserts
(Numbers in parentheses indicate calorie value.)

 

Chocolate Sponge for Jelly Rolls (113), 214

Chocolate Sponge For Buches or Pavés

You will hardly believe that this elegant Chocolate Sponge is so low in calories. It is truly delicious. If you are planning to make a Christmas log (buche), a jelly roll, or a 15-inch 3-layer loaf cake (pavé), this recipe is a good choice. Be certain to beat the eggs for the full amount of time so as to get full volume. The frosting is a slimmed down version of my Sour Cream Frosting, omitting the chocolate and using cocoa. This is not a lot of frosting, but it is very satisfying and the total calories is very low.

4 eggs, at room temperature
2/3 cup sugar

2/3 cup flour
3 tablespoons sifted cocoa
1 teaspoon baking powder

Lightly grease a 10x15-inch jelly roll pan, and line it with wax paper, extending 4-inches extra on the sides. Lightly grease wax paper. Preheat oven to 375-degrees. Wet a dish towel and wring it out until it is just damp.

In the large bowl of an electric mixer, beat eggs on high speed until foamy. Continue beating at high speed, gradually adding the sugar, until eggs have tripled in volume and have thickened, about 6 minutes. Meanwhile, sift together flour, cocoa and baking powder. Gently fold 1/3 flour mixture into stiffly beaten eggs, and repeat with remaining flour. Spread batter evenly into prepared pan and bake for 20 minutes, or until edges slightly pull away from the sides of the pan.

Remove cake from oven and cover with damp dish towel until cool. Invert cake on dish towel, remove wax paper and cut off any dry edges. Cut cake into 3x15-inch layers. Place 1 layer on serving plate and cover with 1/4 cup frosting. Repeat with second layer. Frost top and sides with remaining frosting. Yields 14 servings.

Chocolate Sour Cream Frosting:
1 cup half and half sour cream
1/4 cup sifted powdered sugar
1 tablespoon sifted cocoa
1 teaspoon vanilla

In a bowl, stir together all the ingredients until mixture is blended and sugar is dissolved. If the half and half sour cream has small lumps that you cannot stir out, then sieve it through a strainer.
(Unfrosted cake is about 81 calories per 1-inch serving)
(Frosted cake is about 113 calories per 1-inch serving)

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