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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Delicious spongy chocolate cake with a marshmallow filling! Ingredients:
3 t unsweetened cocoa |
1/2 t. salt |
2 1/2 t all purpose flour |
6 eggs, separated |
1 cup powdered sugar |
1 t. vanilla |
filling |
1 cup whipping cream |
1 cup marshmallow cream |
1 t. vanilla |
topping |
powdered sugar |
unsweetened cocoa powder |
raspberries (optional) |
Directions:
1. Heat oven to 350 degrees
2. In a small bowl, combine cocoa, salt and flour
3. In another bowl, whip egg whites until they hold firm peaks. Set aside.
4. Without washing beaters, in a mixing bowl, whip yolks until fluffy. Gradually beat in sugar until yolks are light and lemon-colored. Fold in cocoa mixture and vanilla until blended. Fold in egg whites.
5. Grease a 10 x 15 inch jelly roll pan. Line with waxed paper. Grease paper. Pour cake mixture into pan. Smooth top.
6. Bake for 20 minutes or until cake springs back when touched in center.
7. Dust clean towel with powdered sugar. Invert baked cake onto towel. Remove paper. Starting from small side, roll cake. Cool.
8. To make filling, combine whipped cream, marshmallow cream and vanilla. Whip until fluffy.
9. Unroll cake. Carefully spread with cream mixture. Roll up.
10. Dust with powdered sugar and cocoa powder.
11. Top with raspberries if desired
12. TIPS: cake may be made ahead, wrapped airtight and frozen before filling. Thaw 30 minutes before filling.
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