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Lynne1960

Return to Black Forest sponge

I would like to do this ahead of time as much as possible.

Does anyone know if I could cook the sponge the day before, or does that cause problems with rolling it up??

Thanks.

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Lindsey, Food Editor

For Lynne1960

Hello Lynne1960,

It’s fine to make the sponge the day before. Leave it in the tin and when its completely cold cover it with a sheet of baking parchment and then put the whole thing in a large polythene bag or wrap it in clingfilm.

If you want to make the mousse earlier on the day don’t refrigerate it or it will be too hard to spread.

I have filled them in advance but I find the cream tends to dry out. When I do this recipe now I stack it as in this squidgy chocolate cake rather than roll it, which is much easier.

http://www.deliaonline.com/deliaonline-cookery-school/term1.html?cs_lesson8#cs_lesson8

http://www.deliaonline.com/recipes/cuisine/european/english/squidgy-chocolate-cake.html

But if you prefer the rolled version it will still roll the day after as long as its not overcooked.

I would assemble the cake a couple of hours ahead and refrigerate it.

Best wishes

Lindsey

 
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