"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Babs' Chocolate Cake Roll Recipe

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

Karen Pingree
Added: Sunday, September 17, 2006


6 eggs, separated
tsp cream of tartar
1 c sugar
c cocoa
c flour
tsp salt
Powdered sugar

Whipped Cream Filling:
2 tsp vanilla
1 tsp gelatin
2 Tbsp milk or cream
2 c cold whipping cream
c powdered sugar

Beat egg whites and tartar until stiff. Gradually add c sugar and beat until glossy. In second bowl, beat yolks until thick and beat in remaining sugar. Sift flour, cocoa and salt into yolk mixture and beat well. Stir in vanilla. Carefully fold into egg white mixture. Spread to thick in 15x10 jelly roll pan lined with well greased parchment paper. Bake at 325 for 20 - 25 minutes or until cake springs back when touched lightly. Immediately turn upside down on a dish towel, which has been sprinkled with powdered sugar. Immediately remove parchment from cake and roll cake in towel along the long side of the cake. Allow cake to cool. Carefully unroll cooled cake onto waxed paper or parchment and remove towel. Spread Whipped Cream Filling over cake and carefully re-roll and chill cake. Slice and serve topped with chocolate sauce. To make filling, soften gelatin in milk over HOT water. Whip cream until stiff. Beat in sifted sugar, cooled gelatin mixture and 2 tsp flavoring of your choice (ie: vanilla, orange or mint extract).




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