Chocolate Roll I
This delicious chocolate roll is perfect for a special occasion or an afternoon treat! It’s filled with rich chocolate flavor, and the rolled cake makes it extra special.
Ingredients
- -5 eggs
- -1/2 tsp cream of tartar
- -1 cup white sugar
- -3 tbsp unsweetened cocoa powder
- -1 tsp vanilla extract
- -1 pint heavy whipping cream, whipped
- -1/4 cup confectioners’ sugar for dusting
- -1/4 cup all purpose flour
Instructions
1. Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar, then set aside.
3. Sift together the remaining sugar, cocoa, and flour, then beat in vanilla extract to make a thick mixture.
4. Add this mixture to beaten egg yolks from earlier and fold gently until combined – be careful not to break up too much air from step 2!
5. Pour batter into prepared pan from step 1 and bake at 325 degrees F (165 degrees C) for 20 minutes – no longer!
6. Let cake cool for 5 minutes before inverting it onto a towel sprinkled with confectioner’s sugar; peel off parchment paper and roll cake up quickly with the towel while still hot so it takes shape easily without cracking.(The rolled-up cake+towel will now look like a giant swiss roll or cinnamon bun). Allow cake to cool completely while rolled up like this – about 30 mins should do it.)
7 Once cooled
Nutrition Facts
- -5 eggs: protein, fat, cholesterol, sodium, potassium, calcium
- -1/2 tsp cream of tartar:
- -1 cup white sugar: carbohydrates
- -3 tbsp unsweetened cocoa powder: flavonoids, antioxidants
- -1 tsp vanilla extract: flavor enhancer
- -1 pint heavy whipping cream: fat, protein
- – confectioners’ sugar for dusting: carbohydrate
