Cake: 5 pt. Dark Chocolate Roll
Source of Recipe
Weight Watchers Magazine, Dec '84, page 43
List of Ingredients
1 3/4 cups nondairy frozen whipped topping
1 1/2 teaspoons grated orange peel
1/2 teaspoon brandy extract
1/2 cup reduced-calorie margarine
1/4 cup granulated sugar divided
6 eggs separated
2 tablespoons vanilla extract
1 1/4 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder plus
2 tablespoons unsweetened cocoa powder divided
1 tablespoon baking powder
1 tablespoon instant espresso powder
1/2 cup evaporated skimmed milk
2 egg whites (additional)
1/2 teaspoon salt Recipe
First, prepare filling. In medium bowl, combine whipped topping with orange peel and brandy extract; cover and refrigerate until ready to use. Preheat oven to 350 degrees F. Spray a 15 1/2- x ll-inch jelly roll pan with nonstick cooking spray; line bottom of pan with wax paper cut to fit and spray again with nonstick cooking spray.
To prepare batter, in bowl of electric mixer, cream margarine; gradually add 1/2 of the sugar and continue beating until light and fluffy. Add egg yolks and vanilla and beat for 1 minute. In a separate bowl, combine flour, cocoa, baking powder, and espresso. With mixer on slow speed, add 1/3 flour mixture, then 1/2 milk; repeat until both are used. Continue to beat until batter is smooth; transfer batter to large bowl; wash and dry mixing bowl and beaters.
In mixing bowl, combine all egg whites and salt and beat at high speed until frothy; gradually add remaining sugar and beat until stiff peaks form. With a rubber scraper, fold 1/4 of the beaten whites into batter to lighten; fold in remaining whites and pour into prepared pan. Smooth batter evenly in pan. Bake for 10 minutes or until knife inserted in center of cake comes out clean. Remove cake from oven and proceed as directed below. Makes 12 servings.
1. ROLLING WARM CAKE. Remove cake from oven and let set 5 minutes. Cover with a sheet of wax paper, then a kitchen towel and a baking sheet. Invert pan so that cake lies flat on towel. Gently peel away wax paper pan liner from cake. Beginning with narrow end and keeping towel pressed to underside of cake, roll cake with towel while oaks is still hot. Place on rack to cool completely before filling. Cake may be filled up to 4 hours before serving time; if it is not to be filled right away, wrap cake in plastic wrap to prevent drying.
2. SPREADING FILLING. Before filling, carefully unroll cake on flat surface; do not force it to lie flat. Trim off any rough, crusty edges, and brush loose crumbs from surface of cake. To fill, with a metal spatula, spread surface evenly to edges with prepared topping.
3. ROLLING FILLED CAKE. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and wax paper as you go. Once cake has been rolled, place it, seam side down, on a serving platter or wooden board; sprinkle with remaining cocoa.
TIPS: 1. To achieve even layers, check to see that oven racks are level. Place a glass baking dish in cold oven, and add 1 1/2 inches water. If water level is uneven, your cake will be too. Place a folded piece of foil under lower end of dish, adding more foil until water level is even. 2. Folding egg whites, the process by which whites are incorporated into the batter without depleting the air, is essential for a light cake. The flat of your hand is the best tool, or use a flat rubber spatula. Place batter in a large bowl; spoon 1/4 of the egg whites on top. To fold, cut straight down through the center of whites and batter, gently pulling some of the whites through the batter, across bottom and up sides of bowl. Give bowl a quarter turn, and repeat process until whites are incorporated into batter. Fold in remaining whites and repeat, until whites and batter are only just combined. Do not overwork.
Serving Size (1 slice) According to the magazine: Per Serving: 194 Cal, 5g Pro, 10g Fat, 19g Carb, 343mg Sod, ?g Fiber Each Serving Provides: 1/2 Pro, 1/2 Brd, 1 Fat, 75 Opt. Cal. Weight Watcher Points: 5
Posted to MM-Recipes Digest V4 #7 by "Diane Geary" on Sep 4, 2000.
|
|
member logon
