Cocoa Sponge Roll
|Cake flour||2⁄3 Cup (10.67 tbs), sifted|
|Baking powder||3⁄4 Teaspoon|
|Cocoa||1⁄3 Cup (5.33 tbs) (Bakers)|
|Sugar||1 Cup (16 tbs)|
|Eggs||6 (Unbeaten At Room Temperature)|
|Vanilla||1 1⁄2 Teaspoon|
Sift flour, baking powder, salt, cocoa, and 1/4 cup of the sugar together.
Beat eggs in large bowl until thick and light in color.
Add remaining sugar gradually, 1 tablespoon at a time, beating after each addition.
Fold in flour mixture, one-third at a time.
Blend in vanilla.
Pour batter into a 15 x 10 x l inch pan which has been greased, lined on bottom with paper, and greased again.
Bake in moderate oven (350Â°F.) 22 to 24 minutes, or until top springs back when pressed lightly with finger.
Cool cake in pan 3 to 5 minutes.
Then turn immediately upside down on a clean towel, sprinkled with confectioners' sugar.
Remove paper; trim off crusts.
Roll up quickly, rolling the towel up with the cake to prevent the cake from sticking together.
Cool on cake rack about 30 minutes.
Then unroll carefully and remove cloth.
Fill roll with desired filling and reroll