Chocolate Sponge Roll With Marshmallow Filling |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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from darlene koossman she made for donalds birthday 1973 jan 19th she says very good Ingredients:
1 cup cake flour |
1/2 cup cocoa |
1/2 teaspoon baking powder |
1 1/2 cups sugar |
6 eggs |
1 teaspoon cream of tartar |
1/2 teaspoon salt |
1/4 cup cold water |
1 teaspoon vanilla |
3/4 cup sugar |
1/2 teaspoon cream of tartar |
1/4 cup water |
2 egg whites |
1/4 lb marshmallow |
Directions:
1. sift together flour cocoa salt baking powder and 1 cup of sugar.
2. seperate eggs.
3. beat egg whites with cream of tarter until soft peaks are formed
4. then add 1/2 cup sugar gradually
5. until firm peaks are formed
6. about 8 minutes with electric mixer
7. stir together yolks water and vanilla.
8. blend in the sifted dry ingredients
9. beat 1 minute
10. carefully fold into the egg whites
11. pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
12. do not grease sides of pan
13. bake in moderate 350 degree oven for 15 minutes
14. remove from pan immediately and roll in towel dusted with confectioners sugar
15. cool
16. when cool remove gently from towel
17. spread inside with marsmallow cream and reroll
18. dust outside with confectioners sugar.
19. and sprinkle with colored sugars.
20. chill before slicing
21. for the filling
22. combine sugar.
23. cream of tarter and water
24. cook together until syrup spins a thread 240 degrees
25. beat egg whites until stiff
26. add marshmallows to sirup
27. beat until marshmallows are dissolved
28. poUr over eggs whites (temper them 1st).
29. beat until smooth.
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