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Chocolate Cream Roll Recipe
|Eggs||5 , separated|
|Vanilla extract||1 1⁄2 Teaspoon|
|Cocoa powder||3 Tablespoon|
|Confectioners sugar||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Chocolate glaze||1⁄4 Cup (4 tbs) (Thin)|
|Maraschino cherries||8 (With Stems)|
Calories 291 Calories from Fat 194
% Daily Value*
Total Fat 22 g34%
Saturated Fat 12 g60.1%
Trans Fat 0.5 g
Cholesterol 231 mg
Sodium 128.8 mg5.4%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.7 g10.8%
Sugars 13.8 g
Protein 8 g15.1%
Vitamin A 15.9% Vitamin C 0.4%
Calcium 6.1% Iron 10.2%
*Based on a 2000 Calorie diet
Sift 3 tablespoons cocoa, 1 cup sifted confectioners' sugar, and dash of salt; gradually beat into yolks.
Fold in stiffly beaten whites.
Pour into pan, 13 x 9 x 2 inches lined on bottom with greased wax paper.
Bake in pre-heated hot oven (400 F.) about 15 minutes.
Turn out on wax paper lightly covered with confectioners' sugar.
Cool; carefully peel off paper.
Whip cream with granulated sugar until stiff.
Add 1/2 teaspoon vanilla and spread on cake.
Roll up and chill.
Spread top and sides with Thin Chocolate Glaze and chill until firm.
Decorate with cherries.
Cut into slices.
Makes 6 servings.