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Chocolate Cream Roll Recipe

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

Contributor:  
Contributor:  
Debbie Gaboury
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6tbsp. cake flour
6tbsp. cocoa
3/4c. sugar
1tsp. vanilla
4 egg whites
4 egg yolks
1/2tsp. baking powder
1/2tsp. salt

Directions:
Directions:
Preheat oven to 400. Line a jelly roll pan (15x10 inch) with wax paper and grease well. Sift together the flour, cocoa, baking powder and salt together. Do this 3 times as this is to get air into the mixture. Beat egg whites until they form soft peaks. Gradually fold in the sugar and the well beaten egg yolks and the vanilla. Lastly fold in the sifted flour mixture a little at a time. Blend well. Put batter into prepared pan. Bake for 12 minutes. Quickly cut and trim off the crisp edges of the cake. Invert to a damp cloth to cool. Remove wax paper. When cooled, spread with whipped cream and roll like a jelly roll. Chill and cut into slices.

 

 

 

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