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Cinnamon-Chocolate Sponge Roll

peyton's picture
The Cinnamon-Chocolate Sponge roll is a twist on the classic Swiss roll. It's quite easy to make and is best served for a tea-time party!
Ingredients
  Eggs 4 Large
  Double acting baking powder 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Cake flour 3⁄4 Cup (12 tbs), sifted
  Cinnamon chocolate frosting 1 Cup (16 tbs)
Directions

Getting Ready
1. Preheat oven to 400° F.
2. Grease and line a 15 1/2x 10 1/2 x 1-inch jelly roll pan
with waxed, brown paper or grease paper.

Making
3. Beat eggs with baking powder and salt in a bowl set over hot water (not in it) until foamy.
4. Mix sugar with cinnamon and gradually beat into eggs.
5. Continue beating until the mixture is very thick.
6. Remove bowl from over the hot water and beat in vanilla.
7. Fold in cake flour.
8. Pour batter into pan and spread it uniformly over the
bottom.
9. Bake in a preheated for 12 to 13 minutes or until cake
springs back when touched with fingers.
10. Turn out upside down on a cloth dusted with confectioners
sugar.
11. Quickly remove paper and trim off edges of cake.
12. Roll up in cloth in jelly roll fashion.
13. Cool.

Finalising
14. Unroll and spread with Cinnamon-Chocolate Frosting.
15. Roll again.
16. Cover the cake with the same frosting or dust with
confectioners' sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
12
Subtitle: 
Cinnamon Chocolate Pin Wheel

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