Cake | Dessert

Chocolate Roll

Chocolate Roll

Recipe by HKCourse: Cake, DessertDifficulty: Medium, Not tested


Prep time


Cooking time




  • Cake
  • 9 eggs separated

  • 1/2 cup sugar

  • 3/4 cup sifted flour

  • 4 1/2 Tablespoons cocoa

  • 1 1/2 teaspoons vanilla

  • 1/2 teaspoon cream of tarter

  • 1/4 teaspoon salt

  • 1/2 teaspoon baking powder

  • Filling
  • 1 1/2 cups heavy whipping cream

  • 2 Tablespoons confectioners sugar


  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended.
  • Beat egg whites on medium until foamy. Add cream of tartar; beat until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture.
  • Line a greased jelly roll baking sheet with greased parchment paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not over bake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks.
  • In a large bowl, beat cream and confectioners sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners sugar before serving.

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