Chocolate sponge roll: the result is mouth-watering!
published on 15 November, 2019 at 18:25
INGREDIENTS
4 eggs
1 cup sugar
1 cup plain flour
1 cup corn flour
Salt
1 packet of vanilla powder
6 tbsp hot water
2 tbsp cocoa
Custard
Icing sugar
Banana
1 cup plain flour
1 cup corn flour
Salt
1 packet of vanilla powder
6 tbsp hot water
2 tbsp cocoa
Custard
Icing sugar
Banana
METHOD
- Separate the yolk from the white of the 4 eggs. Add salt to the whites and whisk until stiff peaks are formed.
- Add sugar to the yolk and whisk. Slowly add hot water and mix. Add flour and vanilla powder and mix again.
- Slowly pour the whipped whites into the yolk mixture and combine slowly.
- Pour a little mixture into another bowl, add the cocoa and mix.
- Pour the plain mixture onto a baking sheet, expand all over the tray.
- Pour the cocoa mixture into a piping bag and form several spirals in the tray mixture.
- Use a stick to form lines on the spirals to achieve flowers.
- Bake for 12-15 minutes at 175ºC (347ºF).
- Roll up the cake. Unwind and pour custard throughout the cake and add some banana. Roll up again and sprinkle some icing sugar over to serve.
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