Chocolate RollCourse: Cake, DessertDifficulty: Medium, Not tested
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
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.