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Chocolate Cake Roll Recipe | |
American Dessert | |
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Ingredients:
For the Cake: 1/3 cup cake flour 1/3 cup unsweetened cocoa powder 2 tablespoons cornstarch 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/3 teaspoon salt 4 large eggs, separated 1 cup granulated sugar, divided confectioners' sugar For the Filling: 1 container (8 ounces) frozen whipped topping, thawed
Directions:
Making the Cake:Preheat oven to 350 degrees. Line a 15 x 10 inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. 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. 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. Rolling and Filling the Cake: Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack down, to a wire rack to cool. Unroll cake, remove cloth. Spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving. | |