Carob Sponge Roll

Name: Carob Sponge Roll
Ingredients: as needed Oil or butter for the baking pan; 6 oz Carob chips or solid bar; 2 tsp (dissolved in 6 Tbsp water) Instant coffee (or coffee substitute); 8 ea large Eggs, separated; 2 pinches Sea salt; 1/2 cup Mild honey; 4 - 8 Tbsp (or to taste) Carob powder; 1 cup Whipping cream; 2 Tbsp Mild honey; 1 tsp Vanilla; 2 Tbsp Kahlua

November 20, 2000 Dorothy W. - Veg Entertaining

About

This is a delicious light recipe that melts in your mouth. Despite the number of instructions it goes together quickly and easily, especially if you pre-measure the ingredients.

I trimmed the edges of the sponge after lifting it out of the pan and then put the whipped cream on top. Let it cool before you put on whipped cream; roll carefully. Enjoy!

Ingredients

Oil or butter for the baking pan		as needed
Carob chips or solid bar		6 oz
Instant coffee (or coffee substitute)		2 tsp (dissolved in 6 Tbsp water)
Eggs, separated		8 ea large
Sea salt		2 pinches
Mild honey		1/2 cup
Carob powder		4 - 8 Tbsp (or to taste)
Whipping cream		1 cup
Mild honey		2 Tbsp
Vanilla		1 tsp
Kahlua		2 Tbsp

Directions

Preheat oven to 350 F. Place a bowl in the fridge to chill. Oil or butter a jelly roll pan and line it with waxed paper, with a 2-inch overhang on each end to serve as handles.
Dissolve carob chips or bar (break into pieces) in coffee in a small pan over low heat. Beat egg yolks with one pinch of salt and honey at high speed in an electric mixer until mixture is very thick and somewhat stiff. Beat in carob-coffee mixture
In a separate bowl beat egg whites with one pinch of salt until they form soft peaks. Be careful not to beat them too stiff, or you’ll have trouble folding them into the carob mixture. Stir 1/4 of the beaten egg whites into egg yolk-carob mixture, then gently fold in remaining egg whites (or gently fold lightened egg yolk mixture into the white depending on which bowl is bigger).
Pour this mixture into prepared jelly roll pan and gently spread it evenly all over the surface. Bake in preheated oven for 20 minutes, or until firm to the touch.
Dampen a dish towel or a length of 4 paper towels folded in half. When you pull the sponge out of the oven cover it immediately with the damp towel and place a dry towel or length of paper towels over this. Let dessert roll cool, covered thus, until baking sheet is cool enough to handle.
Loosen sides of roll with a knife. Sprinkle top with carob powder. Place two lengths of waxed paper over top of sponge, and holding ends firmly, quickly reverse sponge roll and remove baking sheet. Now carefully remove waxed paper.
Beat cream in chilled bowl until fairly stiff and add additional honey, vanilla and kahlua. Beat a little more. When sponge is cool enough so that it won’t melt whipped cream, place dollops of cream all around the edges and spread all over the surface in a thick even layer.
Using the ends of the waxed paper as handles, and placing a board, platter (or whatever you will be serving the roll on) at one edge of the roll, carefully roll up sponge lengthwise like a jelly roll, up onto serving surface. Cover with plastic wrap or waxed paper, and refrigerate until serving time, or freeze and thaw 15 minutes before you wish to serve.

Helpful Hints

I recommend following this recipe exactly as indicated before you start experimenting with changes. You need to do so to get a feel of how the ingredients work together.
When you roll the sponge, don’t be alarmed if it tears a little. It won’t fall apart.