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Cinnamon Chocolate Sponge Roll

herbal.chef's picture
Ingredients
  Eggs 4
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Sifted cake flour 3⁄4 Cup (12 tbs)
  Confectioners sugar 2 Tablespoon
  Cinnamon chocolate frosting 1⁄2 Cup (8 tbs)
Directions

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.
Cool.
Unroll the cake and spread it with cinnamon chocolate frosting.
Roll again.
Frost the outside of the cake with the same frosting or dust with confectioners' sugar

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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