"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cocoa Sponge Roll Recipe

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This recipe for Cocoa Sponge Roll is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
½ cup sifted cake flour
¼ cup cocoa
¼ cup granulated sugar
½ tsp baking powder
¼ tsp salt
4 eggs at room temp
½ cup granulated sugar
1 tsp vanilla
Confectioners sugar

Pistacchio whipped cream:
1 cup heavy cream
2 tbsp sugar
1 tsp vanilla
½ tsp almond extract
6 drops green food coloring and 2 drops yellow food coloring

Directions:
Directions:
Sift flour with cocoa—1/4 cup granulated sugar, baking powder and salt. Beat eggs in large bowl on high speed with electric mixer or with rotary beater. Add ½ granulated sugar slowly. Beat until mixture becomes fluffy, thick and light. Gradually fold in flour mixture and the vanilla. Place in 15x10 greased jelly roll pan lined with wax paper. Bake at 350 for 18-20 min. Turn cake out into cloth presprinkled with confectioner sugar. Quickly remove paper, starting with short side roll up cake- rolling cloth up in cake. Place on rack to cool. When cool, unroll and fill with pistachio whip cream leaving end of cake underneath. Sprinkle with confectioners sugar. Refrigerate.

Pistacchio whipped cream: Place cream, sugar and flavoring in chilled bowl. Whip just until peaks form. Add vanilla, almond extract and food coloring.

 

 

 

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