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Correo Electrónico
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Ingredientes
- 4 Large eggs, separated
- 3/4 c. sugar
- 2 teaspoon vanilla
- 1/3 c. sifted flour
- 3/4 c. plus 2 tbsp. sifted cocoa
- 1/2 baking pwdr
- 1/4 teaspoon salt
- 1 c. heavy cream
- 2 c. plus 2 tbsp. sifted powdered sugar
- 3/4 c. sliced almonds, toasted
- 2 tbsp. chipped candied ginger
- 1/2 c. orange marmalade
- 1/4 c. water
- 2 tbsp. butter
Direcciones
- Beat egg whites till foamy; add in sugar gradually and continue to beat till stiff. Beat yolks and 1 tsp. vanilla till thick and lemon colored. Fold into whites. Sift together flour, 1/4 c. cocoa, baking pwdr and salt. Fold into egg mix. Turn into waxed paper lined 10 x 15 x 1 inch pan.
- Bake at 375 degrees for 13 to 15 min. Invert cake on towel sprinkled with 2 Tbsp. cocoa. Remove paper; trim crisp edges from cake. Roll up towel with cake; cold 30 min. Unroll, remove towel. Whip cream with 2 Tbsp. powdered sugar. Mix in 1/2 c. almonds and ginger.
- Spread marmalade on cake, then spread on cream mix. Reroll, placing cake seam-side down on platter. Bring water to a boil, stir in 2 c. powdered sugar and 1/2 c. cocoa. Continue stirring till smooth. Blend in 1 tsp. of vanilla and butter; cold slightly. Glaze cake with chocolate mix; garnish with remaining almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 80 | 29% |
| Total Fat 9.06g | 11% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 97mg | 4% |
| Potassium 60mg | 2% |
| Total Carbs 45.93g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 37.66g | 25% |
| Protein 4.42g | 7% |
