Chocolate Roll II You Have To Try

Sunday, November 5, 2017

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Chocolate Roll II

"Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting in case you wish. Mmmmmm."

Ingredients :

9 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 egg yolks
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
2 tablespoons water
2 egg whites
1/four cup confectioners' sugar for dusting

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H30M

Preheat oven to 350 levels F (a hundred seventy five levels C). Line a 10x15 inch jelly roll pan with parchment paper. Stir collectively the flour, cocoa, baking powder, and salt; set apart.
In a large bowl, beat egg yolks until thick and light yellow. Fold in flour mixture. In a massive glass or metal blending bowl, beat 4 egg whites till foamy. Gradually upload white sugar, persevering with to conquer until stiff peaks shape. Beat in vanilla. Fold 1/3 of the whites into the batter, then fast fold in final whites till no streaks remain. Pour batter into organized pan.
Bake in preheated oven for 12 to fourteen minutes, or till cake springs returned whilst lightly tapped. Turn cake out onto a towel dusted with confectioners' sugar, and roll up till cool.
To Make Frosting: In a small saucepan, stir collectively brown sugar and water. Cook, stirring continuously, till sugar spins a thread whilst dropped from a spoon. In a big bowl, beat collectively last 2 egg whites until foamy. Slowly pour brown sugar liquid into egg whites while beating. Beat till frosting paperwork stiff peaks. Unroll cake and follow frosting in an excellent layer. Roll cake again up and refrigerate.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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