SPONGE CAKE:
FILLING:
MOCHA ICING:
GARNISH:
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 favorites 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 flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
SPONGE CAKE:
- Preheat oven to 400° F (205° C). Oil Sheet Pan Liner and place on Sheet Pan.
- In an electric mixer, whisk eggs and sugar on high for 5 minutes, 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.
- Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.
TO SHAPE CAKE ROLL:
- While still warm, spread cake with Coconut Lime Sweet Dip.
- Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snuggly into shape.
- Sit the cake seam-side down.
ICING:
- Whisk icing sugar and cocoa, and cream with butter and salt.
- Slowly beat in hot coffee for approximately 2 minutes, or until glossy. Stir in vanilla.
DECORATIONS:
- spread with mocha icing, garnish with pine branches and cranberries, and dust with icing sugar to look like snow.
Per serving: Calories 290, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 105 mg, Sodium 70 mg, Carbohydrate 35 g (Fiber 2 g, Sugars 28 g), Protein 8 g.
30 min
12 servings
$1.07/serving
SPONGE CAKE:
FILLING:
MOCHA ICING:
GARNISH:
30 min12 servings$1.07/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 favorites 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 flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
SPONGE CAKE:
- Preheat oven to 400° F (205° C). Oil Sheet Pan Liner and place on Sheet Pan.
- In an electric mixer, whisk eggs and sugar on high for 5 minutes, 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.
- Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.
TO SHAPE CAKE ROLL:
- While still warm, spread cake with Coconut Lime Sweet Dip.
- Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snuggly into shape.
- Sit the cake seam-side down.
ICING:
- Whisk icing sugar and cocoa, and cream with butter and salt.
- Slowly beat in hot coffee for approximately 2 minutes, or until glossy. Stir in vanilla.
DECORATIONS:
- spread with mocha icing, garnish with pine branches and cranberries, and dust with icing sugar to look like snow.
Per serving: Calories 290, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 105 mg, Sodium 70 mg, Carbohydrate 35 g (Fiber 2 g, Sugars 28 g), Protein 8 g.
