Chocolate Sponge Roll - Recipe

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CHOCOLATE SPONGE ROLL

Preparation time: 25 minutes. Baking time: 20 minutes. Oven temperature: 350 degrees. Yields: 8 slices. (One 10 inch roll.)

3 tbsp. unsweetened cocoa
1/2 tsp. salt
2 1/2 tbsp. all-purpose flour
6 eggs, separated
1 c. powdered sugar
1 tsp. vanilla

FILLING:

1 c. whipping cream, whipped
1 c. marshmallow cream
1 tsp. vanilla

TOPPING:

Powdered sugar
Unsweetened cocoa powder

1. In a small bowl, combine cocoa, salt and flour.

2. In another bowl, whip egg whites until they hold firm peaks. Set aside.

3. Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar until yolks are light and lemon-colored. Fold in cocoa mixture and vanilla until blended. Fold in egg whites.

4. Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture into pan. Smooth top.

5. Bake for 20 minutes or until cake springs back when touched in center.

6. Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting from small side, roll cake. Cool.

7. To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy.

8. Unroll cake. Spread with cream mixture. Roll up. Dust with powdered sugar and cocoa powder.

TIPS: Cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes before filling.

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recipe reviews
Chocolate Sponge Roll

· Mar 6 · #122434

J. Bates (Oregon) says:

Love this but I have a problem with the cake sticking to the paper, I tried vegetable oil, spray butter, spray baking oil, nothing worked, I lose a lot of the cake due to sticking to the paper.

· Mar 11 · #122670

Kathy (Iowa) says:

J. Bates--try using parchment paper instead of wax paper. It works well for me!

· Apr 21 · #165055

Doris (Ohio) says:

I also have a terrible problem with the cake sticking to the parchment paper. It sticks quite a lot. I make a whip cream filling without the marshmallow cream. My husband loves this roll. It tastes light and wonderful.

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