This decadent dessert can be rolled to your palate’s desire. Fill with jelly or pudding for a sweeter fill, serve with fresh raspberries, mixed into the whipped topping for an elegant touch. Turn this chocolate cake roll into a frozen treat. However, you desire this chocolate cake roll will be the perfect end to any dinner party.
FOR THE CAKE
1/3 cup cake flour
1/3 unsweetened cocoa powder
2 tablespoons cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
1/3 teaspoon salt
4 large eggs, separated
1 cup granulated sugar, divided
1 container (8 ounces) frozen whipped topping, thawed
1) Preheat oven to 350 degrees. Line a 15 x 10 inch jelly roll pan with waxed paper. Grease, and flour wax lined pan. Tap out excess flour.
2) In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well.
3) In a separate bowl, with an electric mixer; set on medium speed, beat egg yolks and ¼ cup sugar until fluffy.
4) In a small bowl, using clean beaters, beat egg whites on high until foamy. Gradually add ½ cup sugar, beating until stiff, but not dry, peaks form.
5) Fold 1/3 beaten egg whites into egg yolk mixture. Alternately fold in remaining whites, and flour mixture.
6) Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.
ROLL AND FILL
1) Dust a clean cloth with remaining sugar. Turn cake onto prepared cloth; remove waxed paper. Trim cake edges.
2) Start at the long side of cake, tightly roll the cake within the cloth. Let cool on wire rack. Seam side down.
3) Gently unroll cake and remove cloth. Spread whipped topping within the cake, ½ inch from edge.
4) Re-roll cake. Place seam side down. Transfer to a cake plate. Dust with confectioners’ sugar and serve.
*For a sentimental touch, write a message on the side of the cake.
*Drizzle with chocolate sauce, and some fresh raspberries for a sweet and tart treat.
*Make it an ice cream cake. In Step 3 of Roll and Fill, substitute whipped topping with your favorite ice cream. Freeze until cake is firm, with the seam down.
By: Cheri Cola