Chocolate sponge roulade

Preparation info
  • Yield: Approximately

    32 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages—Cake flour, cocoa powder, and c


  • Sift together onto a sheet of parchment paper the cake flour, cocoa powder, cornstarch, and baking soda.
  • Beat egg yolks and sugar over a double boiler until warm.
  • Place on electric mixer and using whisk attachment, beat until light in color and texture.
  • Add vanilla extract.
  • Set aside.
  • Using whisk attachment, whip egg whites