2/6/10I am trying to get back on track with my Julia recipes, and I have company coming next week, so I made the Chocolate Spongecake today. This cake acts and tastes more like a regular cake, as opposed to the Reine De Saba, which presents like a flourless cake. I made it as a double batch, two single layer cakes, which is how the recipe is presented. Next time, I will make it as a double batch but make it a layer cake. The cake is delicious, but best of all, I discovered a super easy, butter creme frosting with many flavor variations! I made it in chocolate, and had a few tastes from licking the spoons after I was done making it. I could hardly wait until Connor got home from work to try it with me. We both had a piece and a smidgen, because one was not enough. I could have easily devoured most of the rest of the cake. Thanks heavens for a little bit of self control :) I am very pleased with my cake and we still have 3/4 of it left, as well as another single layer that I put in the freezer for next week. There is also some frosting left, so maybe some graham crackers or sugar cookies can get frosted next week by my visiting nephews and niece.
The cake is a bit of a hassle. Three sets of dishes for the three separate steps, egg whites, as usual. It is very good, but I really wish the French would not have such a thing against other leavening ingredients.
Taste: 4, very tasty cake with amazing frosting
Price: 2, basic ingredients in a well stocked kitchen
Ease: 4, not difficult, but fussy
Presentation: It is cake, it always looks great!
Would I make it again: Yes, I will. I particularly want to make the frosting in vanilla
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