Enjoy this rolled sponge cake with chocolate filling and icing.
Cake Flour - 1 cup
Unsweetened Cocoa Powder - 3 tbsp
Baking Powder - 1 tsp
Baking Soda - ¼ tsp
Salt - ¼ tsp
Eggs - 6
Sugar - ¾ cup
Evaporated Milk - ¼ cup
Corn Oil - 2 tbsp
Icing & Filling
Chocolate Frosting - 1¼ cup
Pre-heat oven to 350˚F
Line 12” x 16” x 1” sponge pan with parchment paper, such that the lining on the sides is the same height as the pan.
Combine the cake flour, baking powder, baking soda, unsweetened cocoa powder, and salt. Sift 3 times then set aside.
Beat the eggs in a mixing bowl with wire-whip attachment at low speed for 20 seconds until ingredients are incorporated.
Switch mixer to high speed, and continue beating until the mixture is 3 times the original volume.
Reset mixer to low speed, gradually adding the sifted dry ingredients, followed by the evaporated milk.
Mix just until the dry ingredients and milk are incorporated into the batter. Occasionally scrape the bottom and sides of the bowl.
With the mixer running, gradually pour the oil and blend the mixture for 10 seconds until the oil is incorporated into the batter.
Pour the batter into the prepared baking pan, spreading evenly with an offset spatula.
Bake at 350˚F for 10-12 minutes, or until the top of the cake is springy and an inserted cake tester comes out clean.
Once baked, immediately remove the cake from the pan, and allow it to cool on a wire rack. Peel the liner off once the cake is cool.
Spread ¼ cup of chocolate frosting on top of the sponge, then roll the cake. Place the rolled cake on a cake tray or plate.
Apply the rest of the chocolate frosting on the surface of the rolled cake. Using an offset spatula, spread the surface of the frosting to create your own design.
Chocolate Frosting Recipe
Unsweetened Cocoa Powder - ½ cup
Water (lukewarm) - ⅔ cup
All-purpose Flour - 1½ tbsp
Sugar - 1 tspWater - ⅓ cup
Corn Syrup - ¼ cup
Condensed Milk - 2½ cups
Cream of Tartar - ¼ tsp
Vanilla Extract - ½ tsp
Salted Butter - 1½ tbsp
Dissolve the unsweetened cocoa powder in lukewarm water. Set aside.
Combine all-purpose flour, sugar, and water in a bowl, then whisk thoroughly until well blended. Set aside.
Fill half the bottom of a double boiler with water, and place over medium fire.
Transfer the cocoa mixture into the upper pan. Add the corn syrup, condensed milk, cream of tartar, and vanilla extract with the flour and sugar mixture previously dissolved in water.
Place the upper pan onto the lower pan, then cook the frosting until the consistency thickens. Stir continuously with a whisk to blend all the ingredients.
When the frosting attains its desired consistency, add the salted butter, and stir well.
Transfer the cooked frosting to another bowl, and allow to cool prior to use.