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Add a photoServings: 12
Ingredients
- 1 x Egg
- 1/4 c. Warm water -- plus
- 2 Tbsp. Warm water -- divided
- 1 c. Sugar
- 1 tsp Vanilla extract
- 3/4 c. All-purpose flour
- 1/4 c. Dutch process cocoa
- 1 Tbsp. Instant coffee granules
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 3 x Egg whites -- room Temperature
- 3 Tbsp. Powdered sugar -- sifted Coconut Cream Filling -- Separate
Directions
- Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with nonstick cooking spray, line with waxed paper and coat paper with cooking spray. Beat egg and 2 Tbsp. water in a large mixing bowl at high speed for about 2 min, or possibly till thick and pale. Gradually add in sugar, vanilla and remaining 1/4 c. water; beat well. Combine flour, cocoa, coffee granules, baking pwdr and salt. Add in flour mix to egg mix; stir till blended. Beat egg whites till stiff peaks form. Stir 1/4 of egg whites into chocolate mix; mix in remaining egg whites. Spread batter proportionately into prepared pan. Bake for 15 min, or possibly till cake springs back when touched lightly in the center. Immediately loosen cake from sides of pan, and invert onto a towel dusted with 2 Tbsp. powdered sugar. Peel off waxed paper. Starting at a short end, roll up towel and cake together; cold completely on a wire rack, seam side down. Unroll cake carefully, and remove towel. Spread Coconut Cream Filling over cake. Roll up jelly roll fashion. Place cake on a serving platter, seam side down; cover with plastic wrap and refrigeratefor 1 hour. Sprinkle cake with remaining Tbsp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 109 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 169mg | 7% |
| Potassium 19mg | 1% |
| Total Carbs 24.89g | 7% |
| Dietary Fiber 0.2g | 1% |
| Sugars 18.76g | 13% |
| Protein 1.58g | 3% |
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