Traveling Across

Chocolate Sponge Roll

Home >> Recipes >> Cakes & Frosting Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


6 tablespoons sifted cake flour
6 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
4 egg whites
3/4 cup sifted sugar
1 teaspoon vanilla
4 egg yolks, beaten until thick and lemon colored
7 minute frosting


Sift flour once, measure, add cocoa, baking powder and salt and sift together 3 times. Beat egg whites until frothy throughout, then gradually beat in sugar, a little at a time and continue to beat until the mixture will stand in soft peaks. Fold in beaten egg yolks and vanilla, then fold in flour gradually. Pour into a greased 10x15 jelly roll pan which has been lightly greased then lined with heavy waxed paper which has also been lightly greased. Bake in a 400 degree oven 12 to 13 minutes.

Remove from the oven, quickly cut off any crisp edges and turn from the pan at once onto a tea towel covered with confectioners' sugar. Remove paper, and roll onto a tube of paper covered with heavy waxed paper. Cover with a tea towel and cool slightly, then unroll, spread with frosting, reroll and cool. Spread thin chocolate frosting on top.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.