Grease a 15 1/2 x 10 1/2" jelly roll pan and line bottom with brown parchment paper or with aluminum foil.
Sift together and set aside flour, baking powder, salt and cocoa.
Beat eggs in small mixer bowl until very thick and lemon-colored.
Pour beaten eggs into large bowl.
Gradually beat in sugar.
Blend in water and vanilla on low speed.
Slowly mix in dry ingredients..on low speed. ..just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners' sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake, remove towel. Spread with soft (not syrupy) jelly or filling. Roll again. If desired, sprinkle with confectioners' sugar. Cut in 1" slices
12 to 15 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 158.6mg||49 %|
|Sodium 872.2mg||30 %|
|Potassium 90.8mg||2 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 36.7g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 209
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