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Chocolate Sponge Roll
Baker's Chocolate Original Recipe
6 Tbls. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sifted sugar
4 egg whites, stiffly beaten
4 egg yolks, beaten until thick and lemon colored
1 tsp. vanilla
2 squares Baker's Unsweetened Chocolate, melted


Sift flour, add baking powder and salt and resift. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Beat in chocolate gently but thoroughly.

Turn into 10x15 inch pan that has been greased and lined with wax or parchment paper to within 1/2 inch of edges and then regreased.

Bake in center of hot oven at about 400 degrees F. for 13 minutes.

Quickly cut off crisp edges of cake and turn out on cloth, covered with powdered sugar. Remove paper.

Spread Seven Minute Frosting over the cake and roll. Wrap in cloth and cool on wire rack.

Cover with Bitter Sweet Coating, 1/2 recipe.

Seven Minute Frosting
2 egg whites, unbeaten
1 1/2 cups sugar
5 Tbls. water
1 1/2 tsp. light corn syrup
1 tsp. vanilla

Make using standard frosting directions.

Bittersweet Icing-Coating
2 squares Baker's Unsweetened Chocolate
2 tsp. butter

Melt in double boiler and pour over cake roll.

Option: Use Whipped Cream for filling.

Preparation Time: 30-35 minutes Serves: 8 -12
Recipe Origin: United States
Submitted by:
Capt. Tom Smith
United States
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