A delicious sponge roll, perfect and finally one that doesn't break when rolled! Recipe and tips!
Separate the eggs and in a bowl start whipping the egg whites with the sugar until stiff peaks form.
Add the yolks one at a time, still mixing.
Add the flour, cocoa powder, and a pinch of salt, mixing well until you get a smooth batter.
Pour the batter into a buttered and floured baking tray, smoothing it well with a spatula.
Once baked, let the chocolate sponge roll cool before cutting it into squares and serving.
Bake at 175°C for 10 minutes
Remove from the oven, transfer to a sheet of baking paper and roll it up while still hot Unroll and fill as desired Enjoy your chocolate sponge roll!
Rectangular baking tray 30 x 40 cm
In the pantry
The secret to making sure the sponge roll doesn't break is not to bake it too much! It will dry out a lot and break when rolled! Ten minutes, exactly, no more
Italia, Lazio
| Energy (kcal) | 262.83 |
| Carbohydrates (g) | 50.88 |
| of which sugars (g) | 28.89 |
| Fat (g) | 4.94 |
| of which saturates (g) | 1.7 |
| Protein (g) | 9.13 |
| Fibre (g) | 2.38 |
| Salt (g) | 0.27 |
