Cinnamon-Chocolate Sponge Roll Recipe
The Cinnamon-Chocolate Sponge roll is a twist on the classic Swiss roll. It's quite easy to make and is best served for a tea-time party!
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings12
Ingredients
Eggs - 4 large
Double-acting baking powder - 3/4 teaspoon
Salt - 1/4 teaspoon
Sugar - 3/4 cup
Vanilla - 1 teaspoon
Ground cinnamon - 1/2 teaspoon
Cake flour - 3/4 cup, sifted
Cinnamon-Chocolate Frosting
Directions
Getting Ready
1. Preheat oven to 400° F.
2. Grease and line a 15 1/2x 10 1/2 x 1-inch jelly roll pan
with waxed, brown paper or grease paper.
Making
3. Beat eggs with baking powder and salt in a bowl set over hot water (not in it) until foamy.
4. Mix sugar with cinnamon and gradually beat into eggs.
5. Continue beating until the mixture is very thick.
6. Remove bowl from over the hot water and beat in vanilla.
7. Fold in cake flour.
8. Pour batter into pan and spread it uniformly over the
bottom.
9. Bake in a preheated for 12 to 13 minutes or until cake
springs back when touched with fingers.
10. Turn out upside down on a cloth dusted with confectioners
sugar.
11. Quickly remove paper and trim off edges of cake.
12. Roll up in cloth in jelly roll fashion.
13. Cool.
Finalising
14. Unroll and spread with Cinnamon-Chocolate Frosting.
15. Roll again.
16. Cover the cake with the same frosting or dust with
confectioners' sugar.
1. Preheat oven to 400° F.
2. Grease and line a 15 1/2x 10 1/2 x 1-inch jelly roll pan
with waxed, brown paper or grease paper.
Making
3. Beat eggs with baking powder and salt in a bowl set over hot water (not in it) until foamy.
4. Mix sugar with cinnamon and gradually beat into eggs.
5. Continue beating until the mixture is very thick.
6. Remove bowl from over the hot water and beat in vanilla.
7. Fold in cake flour.
8. Pour batter into pan and spread it uniformly over the
bottom.
9. Bake in a preheated for 12 to 13 minutes or until cake
springs back when touched with fingers.
10. Turn out upside down on a cloth dusted with confectioners
sugar.
11. Quickly remove paper and trim off edges of cake.
12. Roll up in cloth in jelly roll fashion.
13. Cool.
Finalising
14. Unroll and spread with Cinnamon-Chocolate Frosting.
15. Roll again.
16. Cover the cake with the same frosting or dust with
confectioners' sugar.