The same day, because I knew I always have some leftover cream (and this time ganache as well) I baked a sheet cake merging the regular sponge recipe (30:30:1) and the chiffon shortcake recipe.
30*6 gm flour
30*6 gm sugar
These are the regular sponge ingredients, apart from this I also added ( going the chiffon way),
Half a tablespoon baking powder
Half a teaspoon salt
1/2 cup cold water
1/4 cup vegetable oil
Zest of half a lemon
1/2 teaspoon vanilla extract
Incase you don't have leftovers, for the filling you'll need-
Chocolate Ganache (Bring to the boil half a cup of cream in a saucepan, remove from heat and add around a quarter pound chopped semisweet chocolate to it, swirl the pan so the cream covers the chocolate, let it rest for five minutes, then whisk till smooth. Let cool, it will firm up as it does that.
And around half a cup of whipped cream, whipped with confectioner's sugar added according to your taste (around four tablespoons should be fine)
Then I proceeded as for the chiffon shortcake (check out the post before this one), with the exception that I used all the yolks as well, so that my yolks to whites ratio was 1:1. Also I noticed that using more water yields a softer cake. I cut the cake into two layers, sandwiched the layers with the ganache and then covered them with whipped cream, and it was good!
1. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. Sift together the flour, the baking powder, salt and 150gm sugar.
3. Separate the eggs. Beat the egg yolks, vanilla essence, lemon zest, oil and water until smooth. Stir in the flour to form a smooth mass.
4. Beat the egg whites, slowly adding the remaining sugar, until stiff peaks are formed.
5. Fold in a quarter of the egg whites into the flour mixture. Fold in the rest.
6. Bake for 35-40 minutes until a toothpick inserted in the centre comes out clean.
7. Let cool.
Assembling the cake:
Slice the cake into two layers. Sandwitch the layers with ganache. Cover with whipped cream.