Black Velvet Cake

Sponge Layers:


Plain bread crumbs
4 eggs, separated
1/4 cup granulated sugar
3 tablespoons sifted all-purpose flour
Pinch of salt
3 tablespoons confectioners' sugar for sprinkling on cake layer


Preheat oven to 350 degrees F and adjust rack to ⅔ up from bottom. Butter and dust with bread crumbs two 10-inch springform pans In the small bowl of an electric mixer beat egg yolks and granulated sugar on high speed until well blended and a light cream color. Add the flour a little at a time until incorporated. Add the salt to the egg whites in a separate mixing bowl Using clean blades on the mixer, beat on high speed until egg whites hold their shape but are not dry. Fold the whites in thirds into the yolks, being careful to handle no more than necessary. Pour into pans making sure that the batter is smooth and covers each pan equally. Bake for about 18 minutes. Remove from oven and let stand until well cooled.

Chocolate Mousse

Bittersweet Chocolate Glaze:


Serves l2-14

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