spread it evenly with an offset spatula Try to spread the sponge quickly and efficiently so that you don’t deflate it Bake for 12 minutes, until the tip of a paring knife inserted into the center of the cake comes out clean Remove from the oven and let cool To remove the cake from the pan and the parchment paper, first run a paring knife between the edges of the cake and the sides of the sheet pan to separate them from the pan Place a sheet of parchment paper on top of the chocolate sponge and set a sheet pan on top of the parchment paper so that the 2 sheet pans are stacked with the baked chocolate sponge and second sheet of parchment paper in between Hold the 2 sheet pans together and flip them over Remove the sheet pan that is now on top and very gently peel off the parchment paper If it sticks, tear it off in strips IT’S DONE WHEN IT’S DONE The surface should have a skin but the center should be moist, though not liquid (it shouldn’t stick to a knife or skewer) STORAGE You can keep this sponge refrigerated for 2 days or frozen for up to 1 month Like other sponges, the batter cannot be frozen JACQUY’S TAKEAWAYS >> This is a great sponge to have on hand, as everyone likes a good flourless cake; it would even make a good candidate to use in a Yule log ...from the pan and the parchment paper, first run a paring knife between the edges of the cake and the sides of the sheet pan to separate them from the pan Place a sheet of parchment paper on top of the chocolate sponge... parchment paper in between Hold the 2 sheet pans together and flip them over Remove the sheet pan that is now on top and very gently peel off the parchment paper If it sticks, tear it off in strips IT’S DONE WHEN IT’S DONE... parchment paper on top of the chocolate sponge and set a sheet pan on top of the parchment paper so that the 2 sheet pans are stacked with the baked chocolate sponge and second sheet of parchment paper in