Chocolate Roll Ii
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
9 tbsps
All-Purpose Flour6 tbsps
Unsweetened Cocoa Powder1 tsp
Baking Powder1 tsp
Salt1 cup
White Sugar1 tsp
Vanilla Extract1 cup
Brown Sugar (packed)2 tbsps
WaterDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a 10x15 inch jelly roll pan with parchment paper
3
Stir together the flour, cocoa, baking powder, and salt; set aside
4
In a large bowl, beat egg yolks until thick and pale yellow
5
Fold in flour mixture
6
In a large glass or metal mixing bowl, beat 4 egg whites until foamy
7
Gradually add white sugar, continuing to beat until stiff peaks form
8
Beat in vanilla
9
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain
10
Pour batter into prepared pan
11
Bake in preheated oven for 12 to 14 minutes, or until cake springs back when lightly tapped
12
Turn cake out onto a towel dusted with confectioners' sugar, and roll up until cool
13
To Make Frosting: In a small saucepan, stir together brown sugar and water
14
Cook, stirring constantly, until sugar spins a thread when dropped from a spoon
15
In a large bowl, beat together remaining 2 egg whites until foamy
16
Slowly pour brown sugar liquid into egg whites while beating
17
Beat until frosting forms stiff peaks
18
Unroll cake and apply frosting in an even layer
19
Roll cake back up and refrigerate