Cinnamon Chocolate Sponge Roll
|Baking powder||3⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Sifted cake flour||3⁄4 Cup (12 tbs)|
|Confectioners sugar||2 Tablespoon|
|Cinnamon chocolate frosting||1⁄2 Cup (8 tbs)|
Preheat the oven to 400 degrees.
Line a greased 15 x 10 x 1 inch jelly roll pan with wax paper and grease the paper.
Beat the eggs until foamy with the baking powder and salt in a bowl set over, not in, hot water.
Mix the sugar with the cinnamon and gradually beat into the eggs.
Continue beating until the mixture is very thick.
Remove the bowl from over the hot water and beat in the vanilla.
Fold in the cake flour.
Pour the batter into the prepared pan and spread it evenly.
Bake until the cake springs back when touched gently with the finger, about twelve or thirteen minutes.
Turn out upside down on a cloth dusted with confectioners' sugar.
Quickly remove the wax paper and trim off the edges of the cake.
Roll up in the cloth jelly roll fashion.
Unroll the cake and spread it with cinnamon chocolate frosting.
Frost the outside of the cake with the same frosting or dust with confectioners' sugar