Chocolate Roll Cake
- Author
- Marge Dillon
- Makes
- 10-12 servings
Ingredients
Cake
| 1 | cup | cake flour | sifted |
| 1 | cup | all-purpose flour | sifted |
| 1 | tsp | baking powder | |
| 1/4 | tsp | salt | |
| confectioners sugar | |||
| 3 | eggs | ||
| 1 | cup | sugar | |
| 1/3 | cup | water | |
| 1 | tsp | vanilla | |
| 1/4 | cup | cocoa |
Whipped Cream
| 1 | cup | whipping cream |
| 1/4 | cup | confectioners sugar |
Directions
Cake
- Pre-heat oven to 375 °F.
- Grease a 15½×10½ jelly roll pan and line bottom with greased parchment paper.
- Combine flour, cocoa, baking powder, and salt and set aside.
- Beat eggs in mixing bowl until very thick and lemon-colored.
- Gradually mix in sugar.
- Mix in water and vanilla on low.
- Slowly mix in dry ingredients on low until just smooth.
- Pour into pan and bak 12-15 minutes.
- Immediately loosen edges and turn out onto a towel sprinkled with confectioners sugar.
- Remove paper and trim off stiff edges.
- While hot, roll cake and towel from narrow end.
- Let cool on wire rack.
- Unroll carefully, remove towel and spread with whipped cream.
- Reroll carefully.
- Dust with confectioners sugar and server with thing chocolate sauce.
Whipped Cream
Combine ingredients and mix until stiff peaks.
Tags: vegetarian dessert