Chocolate Sponge Roll With Marshmallow Filling

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • sift together flour cocoa salt baking powder and 1 cup of sugar.
  • seperate eggs.
  • beat egg whites with cream of tarter until soft peaks are formed
  • then add 1/2 cup sugar gradually
  • until firm peaks are formed
  • about 8 minutes with electric mixer
  • stir together yolks water and vanilla.
  • blend in the sifted dry ingredients
  • beat 1 minute
  • carefully fold into the egg whites
  • pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
  • do not grease sides of pan
  • bake in moderate 350 degree oven for 15 minutes
  • remove from pan immediately and roll in towel dusted with confectioners sugar
  • cool
  • when cool remove gently from towel
  • spread inside with marsmallow cream and reroll
  • dust outside with confectioners sugar.
  • and sprinkle with colored sugars.
  • chill before slicing
  • for the filling
  • combine sugar.
  • cream of tarter and water
  • cook together until syrup spins a thread 240 degrees
  • beat egg whites until stiff
  • add marshmallows to sirup
  • beat until marshmallows are dissolved
  • poUr over eggs whites (temper them 1st).
  • beat until smooth.
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