Sliced Chocolate Sponge Roll
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
- Ingredients
- 5 eggs (separated)
- 1 cup sugar (divided)
- ½ cup cake flour
- ¼ cup Cocoa
- ¼ tsp salt
- ½ tsp cream of tartar
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp Instant Coffee powder
- ⅓ cup butter (softened)
- ⅓ cup Cocoa
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp brewed Coffee
- 2 Tbsps 2% milk
- ¼ cup powdered sugar
Preparation steps
1.
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2.
In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
3.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
4.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
5.
In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
6.
In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark and then sprinkle it with confectioner's sugar.
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