This sponge cake is sweet, delicious and easy to roll. Add whipped cream and strawberries for extra elegance.
Ingredients
UnitsScale
5 eggs (separated)
1cupconfectioners' sugar
1 teaspoon vanilla extract
1/4cupall-purpose flour
1/4cupbaking cocoa
2 tablespoons sugar
Instructions
Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored.
Gradually beat in confectioners’ sugar. Stir in vanilla. Sift flour and cocoa into the egg mixture. Batter will be very thick.
Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold into batter.
Remove Bears vs. Babies letters/parchment paper from the refrigerator. Grease a 13 x 18 x 1 inch baking pan and line it with the letters/parchment.
Spread chocolate better evenly into prepared pan covering the letters.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with baking cocoa. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.