Chocolate Sponge Cake Roll
You will need
- Eggs 2 pcs
- Sugar 50g
- Flour 50 g
- Cocoa 15g
- Baking powder 1 tsp.
- Potato starch 10 g
- Vanillin to taste
- Salt pinch
- Stuffing (jam, jam, cream, cottage cheese)
- Icing sugar (or icing) for decoration
We set the oven to warm up to 180 degrees. Beat the eggs at low speed, gradually increasing the speed and pouring a thin stream of sugar. The mixture should increase in volume several times and acquire a delicate cream color. Beat up to whiteness is not necessary.
Mix flour, cocoa, baking powder, starch, vanillin and salt in a separate bowl. Gradually sift the resulting dry mixture into the egg, gently stirring with a spatula.
We cover the form with baking parchment and oil it. Pour the dough on the parchment and evenly distribute it with a spatula. My shape is 25 cm by 32 cm and the dough is distributed in a very thin layer, about half a centimeter, but in the oven it increases by 2-3 times. We bake the cake for 7-8 minutes, checking the readiness of a wooden skewer or toothpick.
We get the cake out of the oven.We cover it with another parchment on top and quickly turn it over. Carefully remove the first sheet of parchment. While the cake has not cooled (it literally cools down in about 5 minutes), we grease it with a filling and turn it off. If the cake is no longer hot during folding, it will begin to crack. The taste of this, of course, will not spoil, it will not look so beautiful anymore.
Ready roll sprinkled with powdered sugar through a sieve, wrapped in foil and put in the refrigerator for about an hour.
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