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98 (SERVES 10-12) You'll need a jelly roll pan to make the cake and a candy thermometer for the meringue portion of the buttercream. I N G R E D I E N T S F O R T H E S P O N G E C A K E : Room temperature butter and extra flour for preparing jelly roll pan 6 large eggs 3/4 cups granulated white sugar 2/3 cup all-purpose flour 1. Preheat the oven to 375 degrees. Lightly butter a jelly roll pan and fit it with a piece of wax paper long enough that it hangs over the edge of the jelly roll pan on each side. Lightly butter and flour the portion of wax paper that fits in the pan. 2. Place three whole eggs in a large bowl, along with the remaining three egg yolks (place the three whites in a separate small bowl). Add half of the sugar (6 tablespoons) to the egg yolk mixture and beat with electric beaters until the mixture is thick, foamy, and pale yellow. Beat in the remaining three egg whites and gradually beat in the rest of the sugar. 3. Using a sifter, shake one-third of the flour over the egg mixture and, using a rubber spatula, gently fold in the sifted flour. Repeat this process two more times, folding the flour into the batter with each addition. Gently spread the batter evenly on the prepared jelly roll pan, about 1/2- inch thick. Bake the sponge cake for 10-12 minutes, or until it is lightly golden and it springs back to the touch when gently pressed. Let the cake cool while you make the simple syrup. I N G R E D I E N T S F O R T H E S I M P L E S Y R U P : 1 cup boiling water 1/2 cup granulated white sugar 1. Place the boiling water in a small bowl and whisk in the sugar until completely dissolved. Set aside to cool. 2. Once the syrup has cooled, invert the sponge cake onto a clean surface covered with a tea towel. Peel off the wax paper and lightly brush the surface of the sponge cake with some of the simple syrup (you will have simple syrup leftover). I N G R E D I E N T S F O R T H E B U T T E R C R E A M : 6 large egg whites 3 cups powdered sugar 4 sticks butter, room temperature 3 cups unsweetened cocoa powder 1. Place the egg whites and powdered sugar in a large metal bowl with the bottom portion of the bowl just submerged in a saucepan of simmering water. Using electric beaters, whip the mixture until it has thickened (and reads 131 degrees on a candy thermometer). 2. Remove the bowl containing the meringue mixture from the heat and continue whipping it until it the meringue has become even more firm and cooled slightly. 3. Working in batches, add 1/2 stick of the room temperature butter and 1/2 cup of the cocoa powder to the meringue and whip until incorporated. Continue adding the remaining butter and cocoa powder to the meringue in this same manner until you've incorporated all the butter and cocoa powder. 4. Leaving approximately a 1-inch border of plain cake, spread half of the buttercream over the sponge cake. Gently roll the cake to form a log and place seam side down on a platter. Frost the log with the remaining buttercream, decorate as desired, and chill for several hours before serving.