SPONGE CAKE:
FILLING:
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 400° F. Oil a Sheet Pan Liner and place on a Sheet Pan.
- In an electric mixer, whisk eggs and sugar on high for 5 min, until pale, thick, and doubled in volume.
- Add water, vegetable oil, and vanilla. Sift in flour, cocoa, and baking powder, and fold very gently so that you do not lose any of the airy volume.
- Pour batter carefully onto Sheet Pan Liner, spreading batter to all edges. Bake 10–12 min until golden brown.
- To shape cake roll: while still warm, spread cake with Chocolate Truffle Dip. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snugly into shape. Sit the cake seam-side down.
- Slice into portions with a bread knife or chill until ready to serve.
Per serving: Calories 150, Fat 6 g (Saturated 1.5 g, Trans 0 g), Cholesterol 80 mg, Sodium 70 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 12 g), Protein 8 g.
22 min
12 servings
$1.00/serving
SPONGE CAKE:
FILLING:
22 min12 servings$1.00/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 400° F. Oil a Sheet Pan Liner and place on a Sheet Pan.
- In an electric mixer, whisk eggs and sugar on high for 5 min, until pale, thick, and doubled in volume.
- Add water, vegetable oil, and vanilla. Sift in flour, cocoa, and baking powder, and fold very gently so that you do not lose any of the airy volume.
- Pour batter carefully onto Sheet Pan Liner, spreading batter to all edges. Bake 10–12 min until golden brown.
- To shape cake roll: while still warm, spread cake with Chocolate Truffle Dip. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snugly into shape. Sit the cake seam-side down.
- Slice into portions with a bread knife or chill until ready to serve.
Per serving: Calories 150, Fat 6 g (Saturated 1.5 g, Trans 0 g), Cholesterol 80 mg, Sodium 70 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 12 g), Protein 8 g.
