SAMPLE RECIPES:

---

From the Cooking School at La Campagne
Provencal Recipes from the Famed Country Farmhouse
by John Byrne
Small Potatoes Press
Date: November 1999
ISBN: 0966120035
Paperback
ORDER/INFO

When "plain Jane" vanilla won't do, consider this chocolate sponge cake. Alone, it is delicious. Dressed up with icing and fruits...dangerously decadent.

Servings: 8-10

• 6 eggs
  
• 1 cup sugar
  
• 1 teaspoon vanilla
  
• 1 teaspoon salt
  
• 1/2 cup flour
  
• l/2 cup cocoa powder

1. Preheat oven to 350 degrees F. Butter a 10-inch round cake pan. Dust the bottom and sides of pan with sugar, tapping out any excess.
   
2. Place eggs, sugar, vanilla, and salt in a mixing bowl on top of a double boiler. Heat over simmering water until mixture is warm to touch, about 110 degrees. (Make sure the bowl does not touch the water.) Remove bowl from heat. Beat mixture with an electric beater on medium speed until cool. Batter will triple in volume and be thick and fluffy.
   
3. Sift together flour and cocoa. Carefully fold dry mixture into egg mixture in three additions until ingredients are just combined. (Do not overfold or the mixture will lose its volume.) Pour batter into prepared cake pan. Bake for 20 to 25 minutes until springy to touch.
   
4. Allow cake to cool completely. Run a knife around edges of pan to loosen cake. Cover with a serving plate and invert both pan and plate. Gently remove pan. Serve cake as is or frosted or use as a base for other dessert recipes.