Chocolate Almond Sponge Roll

Canadian.Recipes's picture

Sep. 16, 2011


Sifted cake flour 1/2 Cup (8 tbs)
Cocoa 1/4 Cup (4 tbs)
Baking powder 3/4 Teaspoon
Salt 1/4 Teaspoon
Eggs 4 , separated
White sugar 3/4 Cup (12 tbs)
Red food coloring 1 Drop
Vanilla 1 Teaspoon
Icing sugar 1/4 Cup (4 tbs)
For topping
Heavy cream 1/2 Pint
White sugar 1 Teaspoon
Almond extract 3 Drop
Sliced almonds 1/2 Cup (8 tbs) , toasted, if desired


Grease a 10" x 5" x 1" jelly roll pan.

Cut a piece of waxed paper to fit the bottom.

Grease the paper well.

Sift together the flour, cocoa, baking powder, and salt.

Beat egg yolks until thick.

Continue beating, gradually adding the white sugar.

The mixture should become thick and light yellow-coloured.

Add the sifted dry ingredients to the yolks.

Combine well.

Add the food colouring and vanilla to this batter.

Beat the egg whites until stiff but not dry.

Fold them very carefully into the batter.

Bake 13 minutes at 375 degrees.

In the meantime, sprinkle a small tea towel with icing sugar.

Remove from the oven, loosen edges of cake with a knife.

Turn the pan over on the sugary towel.

Gently pull off the pan and the waxed paper, using the towel as a help.

Roll up the cake lengthwise and cool the cake rolled up on a rack.

Whip the cream.

Add the 1 tsp sugar and almond extract.

Spread over the cooled chocolate roll.

Sprinkle with almonds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 422Calories from Fat 202

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 194 mg8.08%

Total Carbohydrates 51 g17%

Dietary Fiber 4 g16%

Sugars 34 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet