Trimtime Chocolate Cake Roll Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/4 cup European style cocoa or cocoa | ||
| Baking powder | 1 Teaspoon | |
| Eggs | 4 standard | |
| Sugar | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Vanilla yogurt | 2 Cup (16 tbs), softened | |
Directions
Preheat oven to 400°F.
Spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable cooking spray.
Line with wax paper; spray again.
Sift flour, cocoa and baking powder.
In small mixer bowl, beat eggs, sugar and vanilla until pale in color and mixture forms "ribbons" when beaters are lifted (about 5 minutes).
Fold in cocoa mixture; spread into prepared pan.
Bake 5-7 minutes, or until top springs back when touched gently.
Invert onto kitchen towel; peel off wax paper.
Roll up cake with towel from short side; cool completely on wire rack.
Unroll cake; spread with frozen yogurt.
Reroll cake without towel; press seam side down.
Cover; freeze until firm.
Sprinkle top lightly with powdered sugar if desired.
Cover; freeze leftover cake.
Spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable cooking spray.
Line with wax paper; spray again.
Sift flour, cocoa and baking powder.
In small mixer bowl, beat eggs, sugar and vanilla until pale in color and mixture forms "ribbons" when beaters are lifted (about 5 minutes).
Fold in cocoa mixture; spread into prepared pan.
Bake 5-7 minutes, or until top springs back when touched gently.
Invert onto kitchen towel; peel off wax paper.
Roll up cake with towel from short side; cool completely on wire rack.
Unroll cake; spread with frozen yogurt.
Reroll cake without towel; press seam side down.
Cover; freeze until firm.
Sprinkle top lightly with powdered sugar if desired.
Cover; freeze leftover cake.
Chef
