Ingredients: |
Ingredients: For the Cake:
⅓ c. cake flour
⅓ c. unsweetened cocoa powder
2 tbsp. cornstarch
½ tsp. baking soda
½ tsp. baking powder.
⅓ tsp. salt
4 large eggs, separated
1 c. granulated sugar, divided
Confectioners’ sugar
For the Filling:
1 container (8 oz.) frozen whipped topping, thawed
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Directions: |
Directions:Making the Cake:
1. Preheat oven to 350ºF. Line a 15- x 10- inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess.
2. 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.
3. 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.
4. Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites and flour mixture. Pour batter into pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
Rolling and filling the cake:
1. Dust a clean cloth with remaining sugar. Turn cake out onto prepared cloth; remove waxed paper. Trim the cake’s edges.
2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool.
3. 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. |
This recipe for Chocolate Cake Roll is from