Cocoa Jelly Roll

Name: Cocoa Jelly Roll
Ingredients: Scant ½ cup (1 ½ oz./40 g) cake flour; ¼ cup (1 oz./30 g) unsweetened cocoa powder; 6 eggs, 3 whole and 3 separated; 3 ½ tablespoons (1 ⅔ oz./45 g) brown sugar; 3 ½ tablespoons (1 ⅔ oz./45 g) brown sugar

Swiss Roll

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Use the finest quality unsweetened cocoa powder you can find for an optimal result.

Ingredients

Scant ½ cup (1 ½ oz./40 g) cake flour
¼

Dessert
Cake
Vegetarian

Method

Preheat the oven to 425°F (210°C). Sift the flour and cocoa powder together and set aside. Beat together the 3 whole eggs and 3 egg yolks with the granulated sugar until the mixture is pale and thick. Whisk the 3 egg whites together with the brown su