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Chocolate Cream Roll Recipe

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This recipe for Chocolate Cream Roll, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Barkley


3/4 cup sifted cake flour
1/4 cup cocoa
1 t. baking powder
1/4 t. salt
3 large eggs, separated
1 cup sugar
5 T. water
1 t. vanilla

Cream filling for Chocolate Cream Roll
2 T. flour
1/2 cup milk
1/4 cup butter
1/4 cup shortening
few grains of salt
1/2 cup granulated sugar
1/2 t. vanilla

Set oven to 350 degrees. Rub a 9x13 shallow pan with shortening, line it with heavy wax paper and grease & flour the wax paper. Sift together well the flour, cocoa, baking powder, & salt. Beat the egg yolks until light & gradually add 3/4 cup of the sugar, beating thoroughly until thick & creamy. Beat in the water & vanilla. Beat the egg whites until frothy, then gradually beat in the remaining sugar and beat until egg whites are stiff. Gradually fold whites into the egg yolk mixture. Then gradually fold in dry ingredients. Pour in the prepared pan & bake about 20 minutes. Quickly invert the cake onto a towel dusted with powdered sugar. Cut off crisp edges and remove the wax paper. Roll in towel & cool well before filling.

Mix flour & milk until smooth in saucepan. Cook slowly until thick over low heat. Stir constantly. Remove from heat and let cool completely. Add butter and shortening & blend at low speed. Add salt & beat until smooth and fluffy at high speed. Blend in sugar at high speed. Spread on cooled cake roll and reroll & chill before serving.




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