John Myers
Ingredients for 1 servings:
- 4 eggs
- 7 tbsp sugar
- 7 tbsp oil
- 1 ½ tsp baking powder
- 6 tbsp flour
- 2 tbsp baking cocoa
- 250 ml cream
- 1 pack of cream stiffener
- n.e. cocoa powder, instant (e.g. Nesquik)
- Cocoa powder or powdered sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Simple and fast
Beat the eggs and sugar until frothy. Add the oil and baking powder. Gradually fold in the flour and cocoa powder. Spread the batter onto a baking sheet lined with baking paper and bake for 10 minutes at 175 degrees Celsius. After baking, turn the sponge cake out onto a clean tea towel, carefully peel off the baking paper, and use the tea towel to roll up the sponge cake. Cool on a wire rack. Whip the cream with cream stiffener and cocoa powder (e.g. Nesquik) until stiff peaks form and place in the refrigerator. Once the sponge cake has cooled, carefully unroll it and spread the chocolate cream on top. Carefully roll it up again and dust with cocoa or powdered sugar.
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