Cocoa Roll
A light and fluffy chocolate sponge cake rolled with sweet whipped cream, perfect for an elegant dessert or afternoon treat with rich cocoa flavor.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil or waxed paper and grease the paper.
- In a bowl, stir together the cake flour, cocoa, baking powder, and salt.
- Set the dry ingredients aside.
- In a small bowl, beat the eggs for 5 minutes until thickened and lemon-colored.
- Pour the beaten eggs into a large mixing bowl and beat in the sugar.
- On low speed, blend in the water and vanilla.
- Gradually add the dry flour mixture, beating just until the batter is smooth.
- Pour the batter into the prepared pan, spreading it to the corners.
- Bake for 12 to 15 minutes, until a wooden pick inserted in the center comes out clean.
Nutrition & Diet Analysis (per serving)
544
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).