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Chocolate Cake Roll Recipe

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This recipe for Chocolate Cake Roll, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Mellen
Added: Wednesday, February 18, 2009


1/3 c. cake flour
1/3 c. unsweetened cocoa powder
2 T. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 tsp. salt
4 large eggs, separated
1 c. sugar, divided
confectioners' sugar

Preheat oven to 350. Line 15x10 jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda and powder and salt. Mix well. In a separate bowl beat egg yolks and 1/4 c. sugar until fluffy.

In a small bowl, beat egg whites on high until foamy (be sure to use clean beaters). Gradually add 1/2 c. sugar, beating until stiff, but not dry, peaks form.

Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake about 15 mins.

Roll & Fill cake

Dust a clean cloth/dish towel with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Slightly trim cake edges.
Starting with long side, tightly roll up cake with the cloth inside. Transfer cake, seamside down, to a wire rack to COOL.
Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2" of edges. Re-roll cake; place seamside down on a plate. Dust with confectioners' sugar before serving.

Personal Notes:
Personal Notes:
- After rolling with whipped topping I cut cake in half for easier handling and to fit plate.

- For easier slicing, place cake in freezer 20 mins. before serving.

- Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.

- I substitute some Splenda for the sugar and this makes a good choice for a diabetic.




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