Chocolate Cream Roll Recipe
Ingredients
| Eggs | 5 , separated | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Cocoa powder | 3 Tablespoon | |
| Confectioners' sugar | ||
| Salt | 1 Dash | |
| Heavy cream | 1 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| Thin Chocolate Glaze | ||
| Maraschino cherries with stems | ||
Directions
Beat egg yolks and 1 teaspoon vanilla until thick and lemon-colored.
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.
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.
Chef
