Chocolate Cake Roll

From: "Creative Cook's Kitchen"

Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)

Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the 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.

 In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. 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.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside 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.

 What I did differently from the recipe:
Nothing, except as you can see I added chocolate morsels to the whipped cream filling. :)

What I'll do differently next time:
I think instead of using sugar on the cloth (when you're rolling the cake the first time) you should use flour. The sugar made it stick more, which makes it not look as pretty. Doesn't matter because you end up covering it in confectioners' sugar, but the flour will help it not stick to your cloth so bad.


Verdict:
Thumbs up! I've had this recipe ever since Stephen and I got married and he's asked several times if I would make it. I was always terrified of the "cake roll" part until I started making pumpkin rolls. So for Valentine's Day this year I finally made it for him! :)  It's very good, although I know Stephen will add chocolate frosting or chocolate syrup to it - nothing is chocolate-y enough for him! It's a very simple recipe, just a bit time-consuming waiting for it to cool in the roll form. So I do recommend it!

Chocolate Cake Roll

 

Ingredients:
1/3 cup cake flour
1/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp salt
4 eggs, separated
1 cup granulated sugar, divided
confectioners' sugar (for sprinkling)
1 container whipped topping, thawed (for filling)



Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Grease and flour the 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. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff, but not dry, peaks form. 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.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake's edges. Starting with the long side, tightly roll up cake with cloth. Transfer cake, seamside 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.