Eggnog-Chocolate Cake Roll
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Granulated Sugar1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Allspice4 large
Egg (separated)1 cup
Milk2 tbsps
Sugar (confectioners')1 tsp
Pure Vanilla ExtractDirections:
1
Make the cake: Preheat the oven to 350 degrees F
2
Lightly brush an 11-by-17-inch rimmed baking sheet with vegetable oil and line with parchment paper
3
Brush the parchment with oil and dust with flour, tapping out the excess
4
Whisk the flour, 3/4 cup granulated sugar, the malted milk powder, cocoa powder, baking soda, cinnamon, allspice and nutmeg in a medium bowl; set aside
5
Beat the egg whites in a large bowl with a mixer on medium speed until foamy, 1 to 2 minutes
6
Increase the mixer speed to medium high and gradually add the remaining 2 tablespoons granulated sugar; continue beating until stiff shiny peaks form
7
Set aside
8
Beat the vegetable oil, egg yolks and milk in a separate bowl with the mixer on medium speed (no need to clean the beaters)
9
Reduce the speed to low and beat in the flour mixture until just combined
10
Fold one-third of the beaten egg whites into the batter, then fold in the rest until incorporated
11
Pour the batter onto the prepared baking sheet and spread evenly with a rubber spatula
12
Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes
13
Dust the cake with the confectioners' sugar and spread a large clean kitchen towel (not terry cloth) on top
14
Invert a cooling rack onto the towel, then invert the cake onto the rack; peel off the parchment
15
Roll up the cake and towel together, starting from a long side to form a 17-inch-long roll
16
(You'll remove the towel later
17
) Set aside on the rack to cool completely
18
Make the frosting: Combine the granulated sugar and 3/4 cup water in a small saucepan and bring to a boil, stirring to dissolve
19
Cook over medium heat, without stirring, until a candy thermometer registers 240 degrees F, 20 to 30 minutes
20
(Brush any sugar crystals off the side of the pan with a wet pastry brush
21
) When the sugar has almost reached 240 degrees F, beat the egg and egg yolks in a stand mixer with the whisk attachment on high speed until thick and fluffy, about 5 minutes
22
Reduce the speed to low and slowly pour in the sugar syrup between the whisk and the side of the bowl
23
Increase the speed to high and beat until the bowl is cool to the touch
24
Remove the whisk and fit the mixer with the paddle attachment
25
With the mixer on medium-high speed, gradually add the butter and beat until thick and glossy
26
Combine the malted milk powder, vanilla and 1 teaspoon water in a small bowl; beat into the frosting along with the nutmeg
27
Unroll the cooled cake and spread with 1 1/2 cups of the frosting
28
Gently reroll the cake (without the towel) and trim the ends
29
Cover with the remaining frosting; dust with cocoa powder
30
Photograph by Johnny Miller