Friday, September 15, 2006
Chocolate Cake Roll
Once again, I've turned to Good and Pellman's Amish and Mennonite kitchens for inspiration( if you don't already own this cook book-get it. Not only is it lovely looking, so far every recipe I've tried (and that's much of the book) has been successful.
This is my first attempt at a cake roll and it came up well. I can envision using the basic cake recipe to cut into multiple layers for an elaborate cake without all the fuss of making a spongecake.
You Will Need:
(for the cake)
3 eggs, separated
1 cup sugar
1/3 cup water
1 cup flour
1 teaspoon baking powder
(For the filling)
2 tablespoons cocoa
2 tablespoons cornstarch
3/4 cup sugar
1 cup cold water
1 tablespoon butter or margarine
1/2 teaspoon vanilla
Preheat oven to 425 F.
Grease and flour a jelly roll pan
Beat three egg yolks, 1 cup sugar and water together until light. Slowly beat in flour and baking powder.
Beat three egg whites until stiff. Fold flour and egg mixture in carefully.
Pour into prepared pan. Bake at 425 for 8 minutes.
Loosen sides with a knife and invert on a cotton towel that has been dusted with powdered sugar. While cake is hot, roll-up in the towel for a few minutes, then unroll.
While cake is cooling, prepare filling.
Stir cocoa, cornstarch, sugar and water into a saucepan and heat until mixture comes to a boil. Remove from heat. Stir in butter and vanilla. Cool. Spread on cake. Roll and dust top with additional confectioners sugar.