Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 225
  • Fat:
  • 14 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 147 mg
  • Sodium:
  • 92 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 0 g
  • Protein:
  • 4 g

Chocolate Cake Roll

This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia

SERVINGS

12

CATEGORY

Dessert

METHOD

Baked

PREP

60 min.

COOK

15 min.

TOTAL

75 min.

INGREDIENTS

  • 6 eggs, separated
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1-1/2 cups whipping cream
  • 2 tablespoons confectioners' sugar
  • Additional confectioners' sugar

DIRECTIONS

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended.
    Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, Beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture until no egg white streaks remain.
    Line a greased 15-in. x 10-in. x 1-n. baking pan with parchment paper; greased the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks.
    In a mixing bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving. Yield: 12 servings.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008