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!
Cinnamon-Chocolate Sponge Roll    picture

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings12
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Eggs4 Large
 Double acting baking powder3⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Sugar3⁄4 Cup (12 tbs)
 Vanilla1 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Cake flour3⁄4 Cup (12 tbs), sifted
 Cinnamon chocolate frosting1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 189 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 70.5 mg23.5%

Sodium 125 mg5.2%

Total Carbohydrates 33 g11%

Dietary Fiber 1.3 g5%

Sugars 24.2 g

Protein 4 g7.2%

Vitamin A 1.6% Vitamin C 0.01%

Calcium 4.2% Iron 3.6%

*Based on a 2000 Calorie diet

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.
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