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Mom's Chocolate Roll Recipe

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This recipe for Mom's Chocolate Roll, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Simione
Added: Sunday, July 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1 cup sifted powdered sugar
cup sifted cake flour
cup unsweetened cocoa powder
5 eggs, seperated
1 tsp. vanilla
2 Tbps. granulated sugar
Sifted powdered sugar

Cream Chantilly:

cup sifted powdered sugar
1 tsp. vanilla
2 Tbsp. Amaretto (optional)
1 cup whipping cream, whupped.

Directions:
Directions:
1. Preheat oven to 400 . Grease a 15x10x1 inch baking pan, line it with waxed paper and grease again. Set aside. To make the cake: Sift together the 1 cup powdered sugar, the flour and cocoa powder; set aside.

2. In a large mixing bowl, beat the egg yolks and vanilla about 5 minutes or until thick and pale yellow.

3. Gradually add the flour mixture to the yolk mixture, beating until combined.

4. In another bowl, using clean beaters, beat the egg whites until soft peaks form, ( tips curl). Gradually add the 2 tablespoons granulated sugar, beating until stiff peaks form (tips stand straight).

5. Stir about of the stiffly beaten egg whites into the yolk mixture to lighten. Fold in the remaining egg whites.

6. Spread the batter evenly in the prepared pan. Bake about 10 minutes or until the cake springs back when pressed lightly. Remove from the oven and loosen the edges of the cake with a spatula.

7. Turn the cake onto a cloth that has been generously sprinkled with additional powdered sugar. Remove the waxed paper and roll the cake and towel together from a short side as for a jelly roll. Cool completely on a wire rack.

8. To prepare the Cream Chantilly: Fold the cup powdered sugar, the vanilla and, if using, the Amaretto into the whipping cream.

9. Reserve cup of the Cream Chantilly for a garnish. Unroll the cake and spread with the remaining Cream Chantilly to within the inch of the short sides. Re - roll the cake without the towel. Store the roll, seamside down, in the refridgerator. To serve, sprinkle with additional powdered sugar and garnish with the remaining Cream Chantilly.

Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
Once assembled, this cake should be served within 2 hours to prevent the cream from dissolving.

From: America's Best Loved Community Cookbook Recipes, 1996.

 

 

 

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