Malacañang Roll

Ingredients:

1/4 cup water
2/3 cup sugar
2 egg whites
Cream Sponge Cake
Chocolate Fudge Frosting

How to make Malacañang Roll:

• Boil water with sugar to soft ball stage (234-240 °F on candy thermometer)
• Beat egg whites until almost stiff. Pour in hot syrup in a thin, steady stream, beating continously until merengue cools.
• Unroll Cream Sponge cake; spread with Chocolate Fudge Frosting, reserving some for decoration. Top with half of meringue. Reroll cake and decorate with remaining meringue and frosting.