This is a recipe that I found in the Mennonite Treasury, and to my delight, it was Gluten Free.
This chocolate sponge cake is light and airy. There is no flour, no added fat, low in sugar, and if you want you can use a low fat whipped topping in place of the whipped cream, which then makes it possible to enjoy two pieces....smile.
- 4 eggs, separated
- 1/4 cup icing sugar
- 3 tbsp. cocoa powder
- 1 teaspoon vanilla
- 1 1/2 cups of whipping cream whipped (save about 1/2 cup of the whipped cream for the outside of the cake).
- sweeten to taste.
- Preheat oven to 350.
- Lightly grease and line a 10x15 inch cookie sheet that has sides with wax paper, then lightly grease the top side of wax paper. (it will peel off easily after baking).
- Beat the eggs whites till stiff peaks form.
- Beat the egg yolks til light in color, slowly adding the sugar, cocoa, and vanilla, this takes about 10 minutes, you want it to be very light and more than double in volume, this is what gives the cake the light texture.
- Combine the egg whites with the egg yolks by gently folding it in as to not reduce the volume.
- Bake for about 12-15 minutes, cake is ready when it springs back and looses the shine.
- Sift more icing sugar thickly on another piece of wax paper. A bit larger than the cake.
- Cool cake for 5 minutes and then flip over cake onto the wax paper with the icing sugar.
- Very carefully try to peel away the wax paper. Don't worry if cake cracks or tears a bit, the whipped cream covers it.
- Roll up the cake and let it cool completely.
- Unroll and fill with the whipped cream, saving about a generous half a cup for frosting the outside. I added 1 tablespoon of cocoa to that just for a variation.
- Freeze the cake (optional) or serve cold from the fridge.