8 Serves
85 Mins
Preheat your oven and prepare a baking sheet with parchment paper. Whisk the eggs and sugar in a large mixing bowl until pale and fluffy.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
253 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
791 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
1 g / 28 gSugar
40 g / 50 gSaturated Fat
8 g / 20 gCholesterol
192 mg / 300 mgCaffeine
30 mgNet Carbs
67 gAlcohol
0 g
Fold in the flour and bake the sponge cake until golden. Once baked, carefully roll the warm cake using a clean kitchen towel to set the shape, then let it cool completely.
Using an electric mixer, beat the mascarpone cheese with sugar and eggs until smooth and creamy.
Unroll the cooled sponge, brush generously with strong espresso, and spread the mascarpone cream evenly over the surface.
Roll the cake back up tightly, wrap in plastic, and refrigerate for at least two hours before dusting with cocoa powder and serving.
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French