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Choco Mint Roll Recipe
|Red food coloring||3 Drop|
|Sugar||1⁄4 Cup (4 tbs)|
|Cake flour||1⁄2 Cup (8 tbs), sifted|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Peppermint extract||3 Drop|
Serving size: Complete recipe
Calories 1713 Calories from Fat 316
% Daily Value*
Total Fat 36 g54.7%
Saturated Fat 13.7 g68.4%
Trans Fat 0 g
Cholesterol 1181.6 mg
Sodium 1774 mg73.9%
Total Carbohydrates 298 g99.3%
Dietary Fiber 27.9 g111.8%
Sugars 170.7 g
Protein 84 g168.8%
Vitamin A 27% Vitamin C 6.1%
Calcium 155.3% Iron 70%
*Based on a 2000 Calorie diet
Gradually add 1/4 cup sugar, beating till sugar dissolves.
Wash beaters thoroughly.
In large mixer bowl beat 4 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold yolks into whites.
Sift together flour, cocoa, baking powder, and 1/4 teaspoon salt; fold into egg mixture.
Spread evenly in a greased and waxed paper-lined 15x10 x 1-inch jelly-roll pan.
Bake in a 375Â° oven for 10 to 12 minutes.
Loosen sides of cake; turn out onto a towel sprinkled with the powdered sugar, Carefully peel off paper.
Starting at narrow end, roll the warm cake and towel together; cool the rolled cake thoroughly on a wire rack.
To prepare filling, in a saucepan combine 1/3 cup sugar, the milk powder, cornstarch, and dash salt, Add trie 1 cup water.
Cook and stir over medium heat till mixture is bubbly; cook and stir 2 minutes more.
Remove from heat.
Stir about half of the hot mixture into the 2 beaten eggs; return all to saucepan.
Cook and stir just till bubbly; cook and stir 2 minutes more.
Remove from heat; add extract.
Cover with clear plastic wrap; cool.
Unroll cake; spread with filling.
Cover; chill, Slice to serve