10 Serves
67 Mins
Preheat your oven and line a jelly roll pan with parchment paper to ensure the cake does not stick.
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PalestinianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
84 mg / 4,700 mgSodium
32 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
4 g / 20 gCholesterol
88 mg / 300 mgCaffeine
5 mgNet Carbs
20 gAlcohol
0 g
Using an electric mixer, beat the eggs and sugar until thick and pale, then gently fold in the cake flour and cocoa powder.
Spread the batter evenly onto the prepared jelly roll pan and bake until the sponge is set.
Turn the warm cake out onto a clean towel, roll it up while still warm to set the shape, and let it cool completely.
Unroll the cake, spread with your chosen filling, roll it back up, and frost the exterior with chocolate ganache to resemble a log.
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