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Chocolate Cake Roll Recipe

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This recipe for Chocolate Cake Roll, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Jane Ellen Keroson
Added: Monday, April 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. - cake flour
1/3 c. - unsweetened cocoa powder
2 T. - cornstarch
½ tsp. - baking soda
½ tsp. - baking powder
1/3 tsp. - salt
4 large - eggs, separated
1 c. - granulated sugar, divided
confectioners' sugar
1 (8 oz.) container - frozen whipped topping, thawed

Directions:
Directions:
Preheat oven to 350°. Line a 15 x 10 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, baking powder and salt. Mix well. In a separate bowl, using an electric mixer set on medium speed, beat egg yolks and ¼ cup sugar until fluffy. In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add ½ cup 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 until a toothpick inserted in center comes out clean, about 15 minutes.

Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake’s edges. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam side down, to a wire rack to cool. Unroll cake; remove cloth. Spread whipped topping over cake to within ½ inch of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioners' sugar before serving. Serves 10.

Personal Notes:
Personal Notes:
For easier slicing, place cake in freezer 20 minutes before you're ready to serve. Use a large serrated knife and a gentle sawing motion to slice the cake cleanly.

 

 

 

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