Chocolate sponge roulade

Name: Chocolate sponge roulade
Yield: Yield: Approximately 32 ounces, one roulade, approximately 18 inches long by 3 inches in diameter
Cuisine: American
Ingredients: cocoa powder; cake flour; sugar; egg yolks; baking soda; cornstarch; paper; sugar; vanilla extract; egg whites

Preparation info

Yield: Approximately
32 ounces

Difficulty
Medium

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

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

Americas
United States
Dessert
Vegetarian

Method

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