Chocolate Roulade Sponge Cake
Prep time
Cook time
Total time
You will need 1 - 12" X 18" Pan for this recipe
Eggs must be at room temperature before beginning
Serves: 1 Roll
  • Egg Yolks 7 large (126g)
  • Granulated Sugar ¼ cup (50g)
  • Egg Whites 7 large (210g)
  • Granulated Sugar ½ cup (100g)
  • Cake Flour ½ cup (60g)
  • Salt ½ teaspoon
  • Unsweetened Baking Cocoa Powder 3 Tablespoons (18g)
  1. Combine the egg yolks and ¼ cup of sugar and whip on high speed until ribbon stage
  2. Transfer the yolk mixture to another bowl and reserve
  3. Whip the egg whites on high speed until they begin to gain volume and are frothy and beginning to get white.
  4. Gradually start to add the other measure (½ cup) of sugar as the egg whites whip to medium - firm peaks.
  5. Gently fold the meringue into the reserved egg yolk mixture.
  6. Next fold in the sifted flour, cocoa powder and salt.
  7. Pour the entire batter into the parchment lined sheet pan and spread gently and evenly to all edges of the pan.
  8. Place in the middle rack of a preheated 375° F oven and bake for approximately 12 - 15 minutes.
  9. Cool completely in the pan, and wrap well to freeze for later use OR loosen the edges and remove the entire cake from the pan with the parchment paper still on it as fill it with your choice of filling.
Recipe by Gretchen's Bakery at