Le Marquis (Chocolate Spongecake)

Here is a classic recipe from Mastering the Art of French Cooking. It’s not difficult but uses classic techniques many have never learned: beating egg yolks into thick “ribbons,” whisking egg whites into stiff peaks, and sifting and folding. Unlike most of today’s recipes, Julia Child’s were written with the equipment listed with the ingredients. That way you wouldn’t get halfway through the recipe only to realize you didn’t have an electric beater or 1 1/2-inch deep cake pan.

• Servings: 8

Source: relish.com

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