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Cocoa Sponge Cake Log Recipe

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This recipe for Cocoa Sponge Cake Log, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aitken
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cocoa Roll
-6 eggs seperated
-3/4 c. sugar
-1/2 c. Hershey's Cocoa
-1/2 all purpose flour
-1/2 tsp baking powder
-1/8 tsp. salt
-1 tsp vanilla

Filling
-2 c. heavy cream
-1/3 c. confectioners' sugar
-1/4 c. Hershey's cocoa
- 1 tsp. vanilla

Directions:
Directions:
grease a 15x10x1 in jelly-roll pan; line with wax paper and grease again. Beat egg yolks until thick and lemon-olored. Add sugar gradually, continuing to beat. Stir together cocoa, flour, baking powder and salt. Add to egg yolks with vanilla and blend until smooth. Beat egg whites until soft peaks form. Gently fold into the batter. Bake 20 to 25 minutes at 350 or until cake springs back when lightly touched. Turn cake unto towel; peel off wax paper; roll cake and towel together and placde on rack to cool. Beat heavy cream until whipped. Blend in sugar and cocoa mixed together. Add vanilla. Unroll cake; spread with about half of the filling. Reroll and spread remainder of filling over top. Decorate by drawing lines of a fork over surface. Refrigerate.

Number Of Servings:
Number Of Servings:
12

 

 

 

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