Sponge Cake

Sponge Cake Chocolate Mousse Trio (liquid eggs)

View dried egg formulation

Yield: 24 servings



Part 1 - Sponge Cake

Ingredients Percent (%) Grams Volume
Sugar, white granulated 30.77 276.93 1 1/3 cups
Salt 0.30 2.66 1/2 tsp.
Emulsifier 1.18 10.65 2 1/2 tsp.
Liquid Whole Eggs 30.77 276.93 9 fl. oz.
Water 11.83 106.51 3.5 fl. oz.
Vanilla 0.30 2.66 1/2 tsp.
Cake Flour 23.67 213.02 1 1/2 cups
Baking Powder 1.18 10.65 1/2 tsp.
Total 100.00 900.00

 Method of Production:

  1. Add all ingredients except flour and baking powder to the bowl of a standing mixer fitted with a whisk attachment.
  2. Mix on high speed for 2 minutes, scrape the bowl, and continue mixing for an additional 2 minutes on high.
  3. Add the flour and baking powder and mix on low speed for 30 seconds and then on high speed for 4 minutes.
  4. Scrape the bowl and mix on medium speed for 1 minute.
  5. Pour batter into a parchment lined and greased ¼-sheet pan (13-inch x 9.5-inch).
  6. Bake at 350° F for 12 minutes, rotating pan after 6 minutes.
  7. Allow to cool in the pan for 15 minutes, then remove from pan and cool completely.

 

Part 2 - Dark Chocolate Mousse

Ingredients Percent (%) Grams Volume
Chocolate, dark 40.19 602.84 20 oz.
Heavy Cream 18.68 280.14 9.4 fl. oz.
Egg Yolk 4.02 60.28 2 fl. oz.
Egg White 31.21 468.09 15.5 fl. oz.
Sugar, white granulated 5.90 88.65 1/2 cup
Total 100.00 1500.00

  Method of Production:

  1. Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.
  2. Bring the cream barely to a boil, then pour over the chocolate. Using a small whisk or immersion blender, blend the cream into the chocolate.
  3. Temper the egg yolk with a tablespoon of warm chocolate/cream mixture, then whisk into the chocolate working gently; stop when the yolk is incorporated.
  4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they start to form soft peaks.
  5. Increase the speed to medium-high and gradually add the sugar.
  6. Continue to beat until the whites are shiny and hold medium-firm peaks.
  7. Scoop 1/3 of the whites into the chocolate mixture and use a whisk to incorporate.
  8. Fold the rest of the whites into the chocolate-egg mixture gently, using a rubber spatula.
  9. Put into piping bag and set aside.


Part 3 - Milk Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 11.61 5 tsp.
Water, cold 6.55 98.29 3.25 fl. oz.
Heavy Cream Part 1 19.74 296.10 10 fl. oz.
Egg Yolk 4.98 74.65 2.5 fl. oz.
Chocolate, milk 21.90 328.45 11.5 oz.
Heavy Cream Part 2 46.06 690.90 23 fl. oz.
Total 100.00 1500.00

Method of Production:

  1. Dissolve gelatin in water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Prepare an ice-water bath; set aside.
  4. Place Cream Part 1 in a small saucepan, and bring just to a boil over medium-high heat. Temper the egg yolk by pouring a small amount of the hot cream over the yolk and whisking until incorporated. Add egg yolk mixture back to saucepan and cook until thickened, about 5 minutes.
  5. Off the heat, add hydrated gelatin and stir for 30 seconds to dissolve completely. While hot, pour into food processor over the chocolate with the motor running, and process until chocolate mixture is smooth.
  6. Transfer to a medium bowl and place over the ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  7. Meanwhile, whip Cream Part 2 to soft peaks. Fold into cooled chocolate mixture using a rubber spatula.
  8. Put into a piping bag and set aside.

 

Part 4 - White Chocolate Mousse

Ingredients Percent (%) Grams Volume
Gelatin, powdered 0.77 11.61 5 tsp.
Water, cold 6.55 98.29 3.25 fl. oz.
Heavy Cream Part 1 19.74 296.10 10 fl. oz.
Egg Yolk 4.98 74.65 11.5 fl. oz.
Heavy Cream Part 2 46.06 690.90 23 fl. oz.
Chocolate, white 21.90 328.45 11.5 oz.
Total 100.00 1500.00

  Method of Production:

  1. Dissolve gelatin in water, and set aside for 5 minutes.
  2. Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
  3. Prepare an ice-water bath; set aside.
  4. Place Cream Part 1 in a small saucepan, and bring just to a boil over medium-high heat. Temper the egg yolk by pouring a small amount of the hot cream over the yolk and whisking until incorporated. Add egg yolk mixture back to saucepan and cook until thickened, about 5 minutes.
  5. Off the heat, add hydrated gelatin and stir for 30 seconds to dissolve completely. While hot, pour into food processor over the chocolate with the motor running, and process until chocolate mixture is smooth.
  6. Transfer to a medium bowl and place over the ice water bath. Chill until mixture is thick enough to fall from a spoon in ribbons.
  7. Meanwhile, whip Cream Part 2 to soft peaks. Fold into cooled chocolate mixture using a rubber spatula.
  8. Put into piping bag and set aside.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 – Sponge Cake Rounds 21.88 1008.00
Part 2 – Dark Chocolate Mousse 26.04 1200.00
Part 3 – Milk Chocolate Mousse 26.04 1200.00
Part 4 – White Chocolate Mousse 26.04 1200.00
Total 100.00 4608.00

Assembly:

  1. Cut the sponge cake into 2 ¾-inch rounds and place into bottom of 2 ¾-inch diameter acetate moulds or serving dishes.
  2. Pipe 50g (about 1 ½-inch in height) of dark chocolate mousse on top of the sponge.
  3. Pipe 50g (about 1 ½-inch in height) of milk chocolate mousse on top of the dark chocolate mousse.
  4. Pipe 50g (about 1 ½-inch in height) of white chocolate mousse on top of the milk chocolate mousse.
  5. Garnish as desired with cocoa powder, whipped cream, chocolate shavings, chocolate drizzle, etc.

 

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