Chocolate Cake Roll

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Chocolate Cake Roll courtesy of Creative Cook’s Kitchen

published by International Masters Publishers AB

 

There is a commercial about a grown daughter who gives her Mom a Mother’s Day card, and then the Mom pulls out all the old cards given to her by the daughter.  It’s very sweet, and I’m such a sap that I always cry because I have those same cards from my kids when they were little (you know…the ones written in crayon and full of hearts, glitter, and stick people).

If you are planning a special meal for Mother’s Day, and want to be able to spend time with your Mom and not in the kitchen, this is the perfect cake to serve for dessert.  Not only is it versatile in that you can change up the fillings, but it also tastes yummy, looks really pretty, and can be made ahead of time.  I filled this cake with softened ice cream, but you could also use whipped cream, Cool Whip, or a light frosting.  The cake can then be rolled up and frozen until the day you need it.  You can serve it with a dollop of whipped cream, fresh fruit, chocolate sauce, or plain, just sprinkled with powdered sugar.  Enjoy!

Ingredients

1/3 cup cake flour

1/3 cup unsweetened cocoa

1/2  teaspoon espresso powder, optional (this is my addition, it brings out the flavor of the chocolate)

2 Tablespoons cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 teaspoon salt

4 large eggs, separated

3/4 cup granulated sugar, divided

confectioner’s sugar (powdered sugar)

Filling;

1 8-oz. container of Cool Whip, or whipped cream, ice cream, light frosting, etc.

 

Directions

1. Preheat the oven to 350°F.  Line a 15×10 inch jelly roll pan with waxed paper (I used parchment paper).  Grease and flour lined pan; tap out excess.

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2. 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.

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3. 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.

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4. Fold 1/3 beaten egg whites into egg yolk mixture.  Make sure you are FOLDING and not mixing, it takes a little longer, but that is how you retain the volume from the beaten egg whites.  Alternately fold in remaining whites and flour mixture.  Pour batter into pan; gently smooth top.  Bake until a toothpick inserted in center comes out clean, about 15 minutes.

5. Dust a clean cloth with liberal amounts of powdered sugar.  Turn cake out onto prepared cloth; remove waxed paper (or parchment paper). Trim the cake’ edges with a serrated knife.

6. With a wide side facing you, tightly roll up the cake with the cloth. Transfer the cake, seam side down, to a wire rack to cool.

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7. Unroll the cake; remove the cloth.  Spread softened topping of choice over the cake and to within 1/2 inch of the edges.  Re-roll the cake.   At this point, wrap with plastic wrap and freeze.   The cake slices cleaner if you use a serrated knife and the cake is a little frozen.

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