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Ingredients
| cake flour: 1 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 1/2 tsp |
| granulated sugar: 1 1/2 cups |
| eggs: 6 |
| cream of tartar: 1 tsp |
| salt: 1/2 tsp |
| water: 1/4 cup (cold) |
| vanilla extract: 1 tsp |
| granulated sugar: 3/4 cup |
| cream of tartar: 1/2 tsp |
| water: 1/4 cup |
| eggs: 2 (whites) |
| marshmallows: 0.25 lb |
Chocolate Sponge Roll With Marshmallow Filling
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- 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.