I stepped out of my baking comfort zone!
I tend to get in a rut when it comes to baking. I have tried and true recipes that my family loves and rarely venture too far from them. This week I decided I was going to try something new.
I pulled out my new favorite Mennonite Community Cookbook and blindly opened the book to the baking section. I told myself that no matter what was on the page I was going to try that recipe.
Lucky for my chocolate-loving hubby I opened it to the following Chocolate Roll recipe. After I had read the recipe from beginning to end, I got to work.
The recipe was easier then it looked and I hope you step out of your baking box and try something new this week!
Here are some step-by-step instructions to help you along:
Sift the dry ingredients.
Tip: When flour is sifted with other dry ingredients, such as cocoa powder, this helps to combine them evenly before they are mixed with other ingredients.
Beat 4 egg whites until the stiff peak stage.
TIP: Egg whites that have been allowed to stand at room temperature for 30 minutes will beat up higher and faster than cold egg whites.
Slowly add sifted dry ingredients in the beaten egg whites and then pour mixture in prepared pan.
While the cake is baking cook filling in a double boiler. Beat with an electric mixer while cooking.
It took about 7 minutes for my egg whites and sugar to reach the stiff peak stage.
Sprinkle a clean, slightly damp tea towel with powdered sugar.
While the cake is still warm, turn it onto the towel and peel the wax paper off the bottom of the cake.
Trim about 1/2 inch off all sides. This will make the cake easier to roll.
While the cake is still warm spread with prepared filling.
Using the tea towel to help you, roll the cake in the shape of a jelly roll. Transfer to a serving platter and refrigerate until cool. Slice into 1″ slices and serve.
- 6 tablespoons flour
- 6 tablespoons cocoa
- 1/2 teaspoon baking powder
- 1/4 salt
- 3/4 cups sifted sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 egg white
- 1 cup sugar
- 3 tablespoons cold water
- 1 teaspoon cream of tarter
- Sift together flour, cocoa, baking powder and salt .
- In separate bowl beat 4 egg whites until stiff and then add; 3/4 cup sugar, 4 beaten egg yolks, and vanilla.
- Slowly add sifted dry ingredients to egg-sugar mixture and blend thoroughly.
- Line shallow greased pan (9x12 inches) with waxed paper.
- Pour batter in pan to 1/4 inch thick.
- Bake at 400 degrees for 15 minutes or until toothpick comes out clean.
- While cake in baking, make filling.
- Mix together all filling ingredients and cook in double boiler over rapidly boiling water. Beat with mixer until it filling stands in peaks.
- Remove cake from pan and turn out on a slightly damp cloth that has been sprinkled with powdered sugar.
- Trim hard edges and spread with filling.
- Roll cake into a roll using cloth to help you.
- When cooking filling be sure boiling water does not touch bottom of top double boiler. If the filling gets too hot the sugar in filling will crystalize.
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