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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a delicious soft sponge-cake recipe. It received a Reserve Champion ribbon at my county fair. It is much healthier than regular cakes. Ingredients:
1/3 cup cake flour |
1/3 cup unsweetened cocoa powder |
2 tablespoons cornstarch |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/3 teaspoon salt |
4 large eggs, separated |
1 cup granulated sugar, divided |
1/2 cup mini chocolate chip (optional) |
1 (8 ounce) container whipped topping, thawed |
Directions:
1. Preheat oven to 350°F.
2. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
3. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well.
4. In a separate bowl, using an electric mixer, beat egg yolks and 1/4 cup sugar until fluffy. In a small bowl, using CLEAN beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form.
5. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture.
6. Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 14 minutes.
7. Dust a clean cloth with remaining sugar.
8. Turn cake out onto prepared cloth; remove waxed paper. Trim cake's edges.
9. Starting with a long side, tightly roll up cake WITH CLOTH!
10. Transfer cake, seam-side down, to a wire rack to cool. Unroll cake; remove cloth.
11. Mix whipped topping and chocolate chips together and spread over cake to within 1/2 inch of edges.
12. Re-roll cake; place seam-side down on a plate. Refrigerate.
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