Ingredients:
yields 1 1/2 sheet pan sponge cake
1/4 cup dutch processed cocoa powder
1/3 cup cake flour
1/4 t. salt
1 t. baking powder
1/2 t. instant coffee
4 eggs, yolks and whites in separate bowls
1/2 cup sugar
Preparation:
Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan. The cake sticks very easy so it is important to make sure the sheet is lined properly or you will end up with a torn cake.
Pre-heat the oven to 425 degree.
Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.
In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow. Add the dry ingredients to the egg yolk mixture. The batter will be stiff – don’t worry it should be.
Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with. Finally fold in the last half of the egg whites. Don’t over-stir the second half.
Pour into the greased and parchment paper lined pan. Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other. Because the egg whites were whipped it is important *not* to bang the pan in order to get the batter to settle. Simply use a spatula to spread. Bake for 6-8 minutes or until the cake is sponge-y to the touch.
Remove cake from the oven and allow it to cool in the pan for a few minutes. Tip the cake over, remove the cake, pull off the parchment paper, and roll up into a tea towel to cool. This gives the cake form memory and will keep it from cracking after you have filled it with icing and roll it up. Allow the cake to cool for 20 minutes.
After the cake has cooled spread the Little Debbie Creme Filling evenly across the entire cake. Roll the cake up (remove the towel!!)
Place the cake on a wire cooling rack set on top of the half sheet pan. Pour the chocolate ganache glaze over the top of the cake and allow to cool. If you are a big chocolate lover then after the first layer of glaze has cooled go ahead and pour another on top for a thicker layer of icing.
