Chocolate Sponge Roll
From jones2888 16 years agoIngredients
- 3 T unsweetened cocoa shopping list
- 1/2 t. salt shopping list
- 2 1/2 T all purpose flour shopping list
- 6 eggs, separated shopping list
- 1 cup powdered sugar shopping list
- 1 t. vanilla shopping list
- ********************************** shopping list
- Filling: shopping list
- 1 cup whipping cream shopping list
- 1 cup marshmallow cream shopping list
- 1 t. vanilla shopping list
- ********************************* shopping list
- Topping: shopping list
- powdered sugar shopping list
- unsweetened cocoa powder shopping list
- raspberries (optional) shopping list
How to make it
- Heat oven to 350 degrees
- In a small bowl, combine cocoa, salt and flour
- In another bowl, whip egg whites until they hold firm peaks. Set aside.
- 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.
- Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture into pan. Smooth top.
- Bake for 20 minutes or until cake springs back when touched in center.
- Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting from small side, roll cake. Cool.
- To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy.
- Unroll cake. Carefully spread with cream mixture. Roll up.
- Dust with powdered sugar and cocoa powder.
- Top with raspberries if desired
- TIPS: cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes before filling.
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