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
Serving size: Complete recipe
Calories 1787 Calories from Fat 377
% Daily Value*
Total Fat 43 g65.4%
Saturated Fat 15.8 g78.8%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 1217.9 mg50.7%
Total Carbohydrates 330 g109.9%
Dietary Fiber 36.9 g147.5%
Sugars 204.5 g
Protein 67 g134.4%
Vitamin A 29.2% Vitamin C
Calcium 60.9% Iron 94.6%
*Based on a 2000 Calorie diet