Chocolate Peppermint Roll Recipe
Ingredients
| Icing Sugar | 1/2 Cup (16 tbs) | |
| 6 tbs. unsifted cake flour | ||
| Cocoa | 3 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Eggs | 3 , separated | |
| Vanilla | 3/4 Teaspoon | |
Directions
Sift and measure sugar.
Add flour, cocoa, baking powder and salt.
Then sift three times.
Beat egg yolks till thick.
Beat egg whites stiff but not dry.
Fold yolks into whites, add vanilla.
Sift small quantity dry ingredients over egg mixture and fold in gently.
Continue until all is added.
Pour into shallow baking pan 12x15 x1/2 inch lined with greased waxed paper.
Bake at 350F for 15 to 20 minutes.
Turn cake onto waxed paper sprinkled with sifted icing sugar.
Quickly remove paper from bottom of cake and roll in the waxed paper.
When cake is cool, unroll gently and fill with the following filling.
Roll back into shape again, ice with chocolate butter icing or dust with icing sugar.
To serve, slice and serve with whipped cream or ice cream.
Add flour, cocoa, baking powder and salt.
Then sift three times.
Beat egg yolks till thick.
Beat egg whites stiff but not dry.
Fold yolks into whites, add vanilla.
Sift small quantity dry ingredients over egg mixture and fold in gently.
Continue until all is added.
Pour into shallow baking pan 12x15 x1/2 inch lined with greased waxed paper.
Bake at 350F for 15 to 20 minutes.
Turn cake onto waxed paper sprinkled with sifted icing sugar.
Quickly remove paper from bottom of cake and roll in the waxed paper.
When cake is cool, unroll gently and fill with the following filling.
Roll back into shape again, ice with chocolate butter icing or dust with icing sugar.
To serve, slice and serve with whipped cream or ice cream.
Chef
