Tuesday, June 28, 2011

Chocolate Cake Roll

Chocolate Cake Roll
1 / 3 cup cake flour

1 / 3 cup cocoa powder, containing added sugar

2 tablespoons cornstarch

1 / 2 teaspoon baking powder

1 / 2 teaspoon baking powder

1 / 3 teaspoon salt

4 large eggs, separated

1 cup sugar, divided

1 cup (8 ounces) whipped cream

1 / 2 cup mini chocolate chips.

Preheat oven to 350 degrees.
Line 15 x 10 Jelly Roll all on paper. Grease and flour lined pan and touch more flour. Set aside.
A medium bowl of flour, cocoa powder, flour, corn, soda, baking powder and salt. Mix well together. In another bowl, beat with electric mixer at medium speed, the egg yolks with 1 / 4 cup sugar until fluffy.
In addition to the chilled small bowl with a sharp edge of a mixer, beat egg whites until foaming height. Gradually, sugar, 1 / 2 cup play stiff. Fold egg white mixture into yolk mixture to third. Flour mixture alternately with the remaining egg whites. Pour batter into prepared pan and smooth the surface. Bake 15 minutes or until toothpick in the center comes out clean.
Fill and construction on the cake:
Use a clean cloth with remaining sugar. Turning Sugar Cream Pie. Remove paper from cake. Insert smooth edges. Long edge of the cake, firmly roll up the cake with a cloth. Transfer cake rolled grid.
Cake If the cake is cold, roll and remove towel. Combine chocolate covered chips, whipped cream. Spread cream cake mixture through a 1/2-inch border. Re-roll cake and welding work on the plate. Dust cake with powdered sugar before serving.
Variant: A black forest cake, my cake mix instead of filling topped with whipped cream. Serve slices with a gain of whipped cream or skip if you wish.
Easy to cut, the dough from the freezer 15 to 20 minutes if necessary.

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