Italian Tronchetto Log

Italian Tronchetto Log
Italian Tronchetto Log
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Italian Tronchetto Log
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Rating: 0
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Servings Prep Time Cook Time
6People 1hour 40minutes
Servings Prep Time
6People 1hour
Cook Time
40minutes
Ingredients
Servings: People
Units:
Ingredients
Servings: People
Units:
Instructions
  1. Preheat oven to 350 F/180 C
  2. Prep an 11x17” (40x60 cm) sheet pan with a buttered sheet of parchment paper. Sprinkle water on pan to secure paper.
  3. Beat egg whites to soft peaks and set aside.
  4. In a separate bowl whip the yolks and sugar to peaks, then add flour and mix well. Fold this gently into the whites.
  5. Spread mixture onto parchment in a rectangle ½” (1 cm) thick with an off-set spatula. Bake off 8-10 minutes, or golden brown in color.
  6. While the sponge is baking, whip the cream with the powdered sugar and vanilla until stiff.
  7. Allow sponge to cool a bit and remove parchment before spreading the whipped cream to the edges.
  8. Finished product can be rolled from the ‘long’ side as a jelly roll, but it’s traditional to fold into thirds length-wise. Chill at least 3 hours.
  9. Can be cut into slices, but I like to cut it in triangle shapes like a pie wedge. Dust with powdered sugar or cocoa, if making in a chocolate format
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Recipe Notes