Saturday, October 25, 2008

Chocolate Cake Roll

We had company for dinner last night and this was the dessert I made. I have had this recipe for years-- it's one that came in the mail on one of those "sample recipe" cards, trying to hook you into purchasing the entire set. I saved the recipe knowing I'd love to make it someday and that someday finally came! I refrigerated the cake when it was finished, but I think it would taste fantastic frozen.


For the cake:
1/2 cup cake flour
1/3 cup unsweetened baking cocoa powder
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar, divided

For the filling:

1 8oz container frozen whipped topping, thawed



1. Preheat oven to 350°. Line a 15x10-inch jelly roll pan with waxed paper. Grease and flour the lined pan; tap out excess.

2. In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.

3. In a small bowl, using 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 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.


1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cakes edges.

2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.

3. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 inch of edges.

4. Re-roll cake; place seam-side down on a plate.

5. Dust with confectioners' sugar before serving.

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