Fast n' Easy Chocolate Cake Roll |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 40 |
|
This is a good dessert that can be done a day or two ahead and frozen. add fresh fruit and you've got a great ending to any meal. thanks. Ingredients:
1/3 cup cake flour |
1/3 cup unsweetened cocoa powder |
2 tablespoons cornstarch |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/3 teaspoon salt |
4 large eggs, separated |
1 cup granulated sugar |
confectioners' sugar |
1 (8 ounce) container cool whip, thawed |
Directions:
1. In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
2. Mix well; set aside.
3. In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
4. In a smaller bowl, using clean beaters, beat whites on high until foamy.
5. Gradually add 1/2 cup sugar; beat til stiff but not dry.
6. Fold 1/3 egg whites into egg yolk mixture.
7. Alternately fold in remaining whites and flour mixture.
8. Prepare a 15 x 10 jelly roll pan lined with wax paper and greased and floured beforehand.
9. Poor batter in pan, smooth top.
10. Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
11. Dust a clean tea cloth with remaining sugar.
12. Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
13. Starting with a long side, tightly roll up cake with cloth.
14. Transfer seamside down, to a wire rack to cool.
15. Unroll cake; remove cloth.
16. Spread cool whip and re-roll cake.
17. Place seamside down on a plate and dust with confectionery sugar before serving.
18. I add some chopped chocolate bits to the cool whip sometimes for a change.
|
|