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Chocolate Roll

Source of Recipe


KitchenAid Recipe Book



List of Ingredients



• 4 eggs, separated
  
• ¾ cup sugar, divided
  
• ½ tsp vanilla
  
• ¾ cup cake flour
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• ¼ cup cocoa
  
• .
  
• -- Whipped Cream Filling --
  
• 1 cup heavy cream
  
• ½ tsp vanilla
  
• 3 Tbsp sugar
  






Instructions



1. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until light and lemon colored, about 2 minutes. Continuing on Speed 8, gradually sprinkle in ¼ cup sugar and vanilla and beat 2 minutes more. Remove from bowl and set aside.
   
   
2. Place egg whites in clean mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until whites begin to hold shape. Continuing on Speed 8, gradually sprinkle in remaining sugar, whipping until stiff but not dry. Fold egg yolk mixture into egg whites. Sift flour, baking powder, salt and cocoa together. Fold into egg mixture.
   
   
3. Line a 10½ x 15½ x 1-inch jelly roll pan with waxed paper and grease. Pour batter into pan and bake at 375° F for 10 to 12 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper, and roll cake and towel together; cool completely.
   
   
4. When cool, unroll cake and spread with Whipped Cream Filling. Re-roll and sprinkle with powdered sugar.
   
   
5. To prepare Whipped Cream Filling:
   Place cream and vanilla in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip until cream begins to thicken. Continuing on Speed 8, gradually sprinkle in sugar, whipping until stiff.
   
   Yield: 10 (1-inch-thick) slices.