Sliced Chocolate Sponge Roll

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Sliced Chocolate Sponge Roll
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
358
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie358 kcal(17 %)
Protein4.86 g(5 %)
Fat14.84 g(13 %)
Carbohydrates51.74 g(34 %)
Sugar added43.66 g(175 %)
Roughage0.78 g(3 %)
Vitamin A194.79 mg(24,349 %)
Vitamin D1.16 μg(6 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.31 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate17.7 μg(6 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C0.12 mg(0 %)
Potassium45.02 mg(1 %)
Calcium19.75 mg(2 %)
Magnesium1.95 mg(1 %)
Iron1.77 mg(12 %)
Iodine28 μg(14 %)
Zinc0.07 mg(1 %)
Saturated fatty acids8.51 g
Cholesterol110.01 mg

Ingredients

for
12
Ingredients
5 eggs (separated)
1 cup sugar (divided)
½ cup cake flour
¼ cup Cocoa
¼ teaspoon salt
½ teaspoon cream of tartar
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon Instant Coffee powder
0.333 cup butter (softened)
0.333 cup Cocoa
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon brewed Coffee
2 tablespoons 2% milk
¼ cup powdered sugar
How healthy are the main ingredients?
sugarCocoaCocoaCoffeeeggsalt

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.