Chocolate Roll with Orange Ginger Meringue Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupParty
Ingredients
| Nonstick vegetable cooking spray | ||
| Cake flour | 1/2 Cup (16 tbs), sifted (Chocolate Roll:) | |
| Unsweetened cocoa powder | 3 Tablespoon (Chocolate Roll:) | |
| Baking powder | 3/4 Teaspoon (Chocolate Roll:) | |
| Eggs | 3 , separated (Chocolate Roll:) | |
| 1/4 cup sugar plus 3 tablespoons | ||
| Water | 2 Tablespoon (Chocolate Roll:) | |
| Egg white | 1 (Chocolate Roll:) | |
| Salt | 1/8 Teaspoon (Chocolate Roll:) | |
| Confectioner’s sugar | 1 Tablespoon (Chocolate Roll:) | |
| Orange-Ginger Meringue Filling | ||
Directions
1. Prepare the Chocolate Roll: Spray a 15 x 10 x 1-inch jelly-roll pan with nonstick vegetable cooking spray. Line bottom of pan with wax paper; spray.
2. Preheat the oven to moderate (375°).
3. Sift together the cake flour, unsweetened cocoa powder and baking powder onto clean wax paper.
4. Beat the egg yolks in a large bowl at high speed until foamy. Gradually beat in the 1/3 cup sugar, 1 tablespoon at a time, until very thick, for 3 minutes. Add the water and beat well. Stir in the flour mixture until smooth.
5. Beat the 4 egg whites with the salt in a large bowl with clean beaters until foamy. Gradually beat in the 3 tablespoons sugar until soft peaks form. Fold one-third of the whites into the batter to lighten. Fold in the remaining whites until no streaks remain. Spread evenly in the pan.
6. Bake in the preheated moderate oven (375°) for 10 to 12 minutes or until the center springs back when pressed.
7. Spray a sheet of wax paper with cooking spray. Loosen cake around edges with a knife; invert onto the wax paper. Peel the paper from the cake. Starting at the short end, roll up cake and wax paper together; place the roll, seam-side down, on a wire rack. Cool completely.
8. Unroll the cake; discard the paper. Spread with the Orange-Ginger Meringue Filling. Reroll the cake. Sprinkle the cake with 10X (confectioners') sugar and garnish with orange twists, if you wish.
2. Preheat the oven to moderate (375°).
3. Sift together the cake flour, unsweetened cocoa powder and baking powder onto clean wax paper.
4. Beat the egg yolks in a large bowl at high speed until foamy. Gradually beat in the 1/3 cup sugar, 1 tablespoon at a time, until very thick, for 3 minutes. Add the water and beat well. Stir in the flour mixture until smooth.
5. Beat the 4 egg whites with the salt in a large bowl with clean beaters until foamy. Gradually beat in the 3 tablespoons sugar until soft peaks form. Fold one-third of the whites into the batter to lighten. Fold in the remaining whites until no streaks remain. Spread evenly in the pan.
6. Bake in the preheated moderate oven (375°) for 10 to 12 minutes or until the center springs back when pressed.
7. Spray a sheet of wax paper with cooking spray. Loosen cake around edges with a knife; invert onto the wax paper. Peel the paper from the cake. Starting at the short end, roll up cake and wax paper together; place the roll, seam-side down, on a wire rack. Cool completely.
8. Unroll the cake; discard the paper. Spread with the Orange-Ginger Meringue Filling. Reroll the cake. Sprinkle the cake with 10X (confectioners') sugar and garnish with orange twists, if you wish.
Chef
