Gertrude's Chocolate Whipped Cream Roll |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
5 eggs, separated |
1 cup sugar, divided |
1 teaspoon hot water |
1/4 cup plus 1 tablespoon sifted all-purpose flour |
1 teaspoon baking powder |
3 tablespoons sifted cocoa |
1 cup whipping cream |
3 tablespoons sugar |
1/2 teaspoon vanilla extract |
chocolate frosting |
1/2 cup chopped pecans |
Directions:
1. Grease a 15-x 10-x 1-inchjellyroll pan with vegetable oil, and line with waxed paper. Grease waxed paper with vegetable oil; set aside.
2. Beat egg yolks until thick and lemon colored; gradually add 1/2 cup sugar, beating constantly. Stir in hot water.
3. Beat egg whites (at room temperature) until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and cocoa; gently fold into egg mixture.
4. Spread batter evenly in prepared pan. Bake at 400° for 15 minutes or until cake springs back when lightly touched.
5. Immediately loosen cake from sides of pan, and turn out onto a 15- x 10-inch linen towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
6. Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form. Fold in vanilla.
7. Unroll cake and remove towel. Spread cake with whipped cream; reroll. Place on serving plate, seam side down. Spread Chocolate Frosting on cake; garnish with chopped pecans. Chill.
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