Chocolate Cake Roll
Chocolate Cake Roll - Patricia D. For the cake: 2/3c less 2T unsweetened cocoa powder 4T cornstarch 1/2t baking soda 1/2t baking powder 1/3t salt 4 large eggs, separated 1c granulated sugar, divided confectioners sugar 1. Preheat oven to 350 deg. Line a 15x10 in. jelly roll pan with waxed paper. Grease and cornstarch lined pan, tap out excess. 2. In med. bowl, combine 1st five ingredients, sift together to mix well. In a separate bowl, beat egg yolks with 1/4c sugar until light color and fluffy. 3. In a small bowl, with clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff but not dry peaks form. 4. Fold 1/3 egg whites into egg yolks. Alternately fold in remaining whites and dry ingredients. Pour batter into pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 15 min. Rolling and filling the cake: 1. Dust a clean cloth with remaining 1/4c sugar. Turn cake out onto cloth, remove waxed paper, trim cake edges. 2. Starting with long side, tightly roll up cake with cloth. Transfer, seam side down to a wire rack to cool. 3. Unroll cake, remove cloth. Spread whipped topping over cake within 1/2 in. of edges. Re-roll cake, place seam side down on plate. Dust with confectioners sugar before serving. Variations on filling: Use 8oz containter of heavy whipping cream, whip until stiff peaks, ad mini chocolate morsels before spreading on cake. Place a slice of this cake on a pool of chocolate sauce, serve with fresh raspberries. Add cooled melted chocolate and instant coffee granules to basic filling. Try jelly, canned pie filling or pudding as filling. Add fresh berries or chopped fruit to filling. Fill with softened ice cream, wrap well and freeze seam side down until firm.
Chocolate Cake Roll - Patricia D. For the cake: 2/3c less 2T unsweetened cocoa powder 4T cornstarch 1/2t baking soda 1/2t baking powder 1/3t salt 4 large eggs, separated 1c granulated sugar, divided confectioners sugar 1. Preheat oven to 350 deg. Line a 15x10 in. jelly roll pan with waxed paper. Grease and cornstarch lined pan, tap out excess. 2. In med. bowl, combine 1st five ingredients, sift together to mix well. In a separate bowl, beat egg yolks with 1/4c sugar until light color and fluffy. 3. In a small bowl, with clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff but not dry peaks form. 4. Fold 1/3 egg whites into egg yolks. Alternately fold in remaining whites and dry ingredients. Pour batter into pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 15 min. Rolling and filling the cake: 1. Dust a clean cloth with remaining 1/4c sugar. Turn cake out onto cloth, remove waxed paper, trim cake edges. 2. Starting with long side, tightly roll up cake with cloth. Transfer, seam side down to a wire rack to cool. 3. Unroll cake, remove cloth. Spread whipped topping over cake within 1/2 in. of edges. Re-roll cake, place seam side down on plate. Dust with confectioners sugar before serving. Variations on filling: Use 8oz containter of heavy whipping cream, whip until stiff peaks, ad mini chocolate morsels before spreading on cake. Place a slice of this cake on a pool of chocolate sauce, serve with fresh raspberries. Add cooled melted chocolate and instant coffee granules to basic filling. Try jelly, canned pie filling or pudding as filling. Add fresh berries or chopped fruit to filling. Fill with softened ice cream, wrap well and freeze seam side down until firm.