Chocolate Roll 2

Course : Cakes
Serves: 1
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6 large eggs -- separated
1/2 teaspoon cream of tartar
1 cup sugar
4 tablespoons cocoa
4 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon gelatin
1 tablespoon milk
1 cup whipping cream
1/4 cup confectioners sugar
1 teaspoon vanilla

Preparation / Directions:

Beat egg whites and cream of tartar. Add 1/2 cup sugar. Beat and set aside. Beat egg yolks and 1/2 cup sugar. Sift into yolk mixture cocoa and flour. Mix and then add teaspoon of vanilla and blend. Fold egg whites mixture into egg yolk mixture. Grease a jelly roll pan and line bottom with greased brown paper or aluminum foil. Pour batter into pan and bake 20 minutes at 325 degrees. Remove from oven. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners sugar. Remove paper. Trim off edges. While hot, roll cake and towel. Cool on wire rack. Unroll cake and remove towel. Fill with Whipped Cream. Roll up carefully. Chill thoroughly and serve or freeze after chilling. Whipped Cream: Soften gelatin in milk and dissolve over hot water. Whip whipping cream. Beat in confectioners sugar, gelatin mixture and vanilla. When serving chocolate roll, pour a hot sauce of chocolate chips and evaporated milk melted together over it.


Nutritional Information:

2191 Calories (kcal); 118g Total Fat; (47% calories from fat); 46g Protein; 250g Carbohydrate; 1450mg Cholesterol; 439mg Sodium

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